This Avocado Chicken Salad Recipe has so much flavor and the perfect texture! We swap mayonnaise for fresh avocado, so it’s creamy but light and satisfying. I know, I know classic chicken salad recipes usually have mayo, but you will never miss it!
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Helpful Reader Review
“This salad is always on rotation, my son asks for it and he loves the leftovers for lunch the next day. It really is hearty and yummy!“ – Eva ★★★★★
Easy Avocado Chicken Salad Recipe
This avocado chicken salad recipe is a winner, and it is well-loved by adults and children. Since I first posted the video, it went viral with over 50 million views, making it one of the most popular recipes on my blog. Funny enough, this recipe came about from a craving I had driving home from my night shift back when I worked as a Registered Nurse!
It’s quite a bit different than our classic Chicken Salad, but everything about this is good, from the tender bites of chicken, creamy avocado, sweet corn, and crunchy bacon. Plus, you’ll want that fresh lemon dressing on all of your salads.
My son is particularly smitten with this chicken avocado salad and requests it for his birthday. It was in his top 3 requests, so you can imagine I made it for his birthday and as often as I can throughout the year. By the way, his other two were this Shrimp Dip and Caesar Salad. I love this kid.
Avocado Chicken Salad Video
You’ll love my lighter chicken salad with avocado. It’s just as creamy, flavorful, and filling as using mayo, but this is a dish you’ll feel great about eating often! If you’re lucky enough to have leftovers, this chicken salad tastes just as good the next day – perfect for a to-go lunch. You all are always requesting work and school lunch ideas, and I hope you love this one!
Ingredients for Avocado Chicken Salad
This Avocado Chicken Salad has such simple ingredients, and you may already have everything you need to make it (I just love it when that happens)!
- Chicken – shredded or cubed. I use rotisserie or Roast Chicken to make prep easier, but you can also use well-drained canned chicken or Bake Chicken Breasts before shredding or cutting them into bite-sized pieces.
- Avocados – I use two avocados. You’ll want nearly ripe or perfectly ripe avocado for this salad.
- Corn – You’ll need 1 cup, or 1 ear of corn. You can rinse canned corn, cook frozen corn, use Grilled Corn or Boiled Corn. You can also microwave unshucked corn for 3-4 minutes. If you want to keep this salad Paleo, just omit the corn.
- Bacon – I prefer lean cuts of bacon (see how to cook bacon without a mess). If you’re looking to cut fat, I use turkey bacon instead.
- Herbs – Dill and Chives – If you prefer you can swap the dill with cilantro or the chives for green onions
- Dressing ingredients – lemon juice, olive oil, salt, and pepper
- Hard-boiled eggs – Optional, but these add great protein to the salad. Peel, cut, or quarter, and then add to the salad ingredients.
Substitutions/ Variations
We love this just as it is, but you can use these easy substitutions to make it your own.
- Protein – omit the chicken or swap with hard-boiled eggs, leftover shrimp, or chickpeas
- Veggies – swap the corn or add other seasonal veggies like tomatoes, cucumbers, or red peppers
- Pasta – Try mixing in a cup of bowtie pasta or any small-shaped pasta.
- Add heat – chop jalapeno or add a shake of red pepper flakes to the dressing.
Helpful Reader Review
“Stellar recipe!! Used turkey bacon for the first time ever and could NOT tell a difference, thanks for the tip! Also used a cup of frozen corn and just heated It up in pan until it got a little char to it. D-E-L-I-S-H😋” – Sam ★★★★★
How to Make Avocado Chicken Salad
- Dice or shred two chicken breasts or 2 cups of rotisserie chicken into a mixing bowl.
- Peel and dice avocado into bite-sized pieces. Careful! I’ve met too many people with avocado-cutting injuries. Add the pieces to the bowl.
- Add the corn, onion, bacon, and dill to the bowl.
- Mix the dressing ingredients in a small bowl and then pour over the salad ingredients. Toss to combine. Add the hard-boiled egg if using, but don’t stir too vigorously after adding them.
How to Serve Avocado Chicken Salad
This avocado chicken salad is deliciously versatile. It is a protein-packed salad so it’s perfect for work lunch or meal prep and the lemon keeps it fresh and vibrant. Serve this chicken salad:
- As a main course salad alongside crusty Sourdough Bread
- In Croissants, Pita Bread, Hamburger Buns, Tortillas, or Sourdough Dinner Rolls
- Or scooped up with Pita Chips or Sourdough Crackers
- In lettuce cups for chicken salad lettuce wraps
Make-Ahead and Storage Tips
This is a great salad to Make-Ahead because it tastes even better once the flavors meld the next day.
- Make-Ahead: If you know you won’t be serving it immediately, wait to cut and add the avocado until right before serving. Mix the salad and cover. Refrigerate overnight or until ready to serve.
- To Refrigerate: Cover leftovers with plastic wrap directly over the surface of the salad. This will help to slow the browning of the avocados. Refrigerate for up to 3-4 days.
This Avocado Chicken Salad recipe is one of my (and my son’s) very favorite salad recipes; seriously tasty and easy, hearty but feel-good food at the same time. It’s a win-win-win! Try this easy chicken salad today.
Avocado Chicken Salad
Ingredients
Avocado Chicken Salad Ingredients:
- 2 large cooked chicken breasts, shredded or chopped
- 2 large avocados
- 1 cup corn, from 1 cooked cob
- 6 oz lean bacon, cooked and chopped
- 1/4 cup Chives , (or green onion), chopped
- 2 Tbsp Dill, chopped, or to taste
- 2 hard-boiled eggs, Optional, halved or quartered
Lemon Dressing:
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in chopped green onion, chopped bacon, and fresh Dill.
- Make the dressing – add the ingredients in a small bowl and stir to combine. Drizzle the dressing over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.
Notes
**For a healthier salad, you can use uncured turkey bacon which tastes amazing but has less fat. Make-ahead – Mix all the ingredients except the avocado and hard-boiled egg. Cover and refrigerate until ready to serve. Add the avocado and egg just before serving. Storage – To store leftovers, cover the dish with plastic wrap, ensuring the wrap is touching to top of the salad to slow the browning of the avocado pieces. Store in the fridge for 3-4 days.
Nutrition Per Serving
Filed Under
More Easy Salad Recipes
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- Maroulosalata – Greek Lettuce Salad
- Cucumber Tomato Avocado Salad
- Taco Salad
- Classic Tuna Salad
- Caesar Salad
- Creamy Cucumber Salad
This salad is delish!!!
Definitely will be on the menu during the summer season, fall, winter and spring!! Do I think it’s great? YES!!
I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Helen!
This is crazy delicious. I’m seriously writing this while eating it!
But I don’t think this makes a realistic 6 servings. I would say 3 because you can’t stop eating it.
Lol! I’m happy to hear how much you enjoy the recipe Kelly! Thanks for sharing your awesome review!
Made this for dinner tonight with some quinoa on the side. Absolutely delicious! Definitely will make again and is my new go-to for potluck lunches.
I’m glad you love the recipe Stephanie! Thanks for sharing your fantastic review!
How many servings does this make?
Hello Emily, this recipe serves 6 as a side dish!
My family absolutely LOVED this dish.
I’m glad to hear the recipe is a hit! Thanks for sharing your great review Heidi!
Do you have a vegetarian version of this recipe?
Hi Helen! I sure do! Here is our cucumber tomato avocado salad which has a similar flavor profile.
Aw. This salad is super healthy and easy. I like the way you combine many ingredients into this salad 😋
However, I was wondering how
different of tastes between boiling chicken and roasting chicken?
Hi Natlie, roasted chicken typically has more depth of flavor but either one will work since the dressing is so flavorful 🙂
Made this today for lunch because it just screamed Spring! Added cherry tomato halves for a splash of color. Received compliments on how refreshing it tasted. Great recipe!
I’m glad to hear the recipe is a success! Thanks for sharing your great review!
This was great. Next time I am going to make it as a lettuce wrap.
I’m glad you enjoy the recipe Jill! I will have to try it in a lettuce wrap too, that sounds great. Thanks for sharing your review!
I made this last night as written for dinner. To quote my wife, “I love this!” Me too! Absolutely delicious!
The next time, we think black beans may be good with this. Thank you for a great, yet simple meal.
You’re welcome Ken! I’m glad you both love the recipe, thanks for sharing your great review!
It deserves 5 stars, not 4. I apparently hit send too early.
Great Ken, thanks for the outstanding rating! 🙂
Hello this recipe sounds and looks fantastic is this good for Diabetics to eat, I’m trying to loose wight and I need low carb low fat recipes to try and loose the weight , any help you can give me would be deeply appreciated. My name is Dayle and my email address is princejesse6@yahoo.com Thank you
Hello Dayle! Here is the direct link to the recipes that can be selected based on your diet.
Just made this dish, absolutely amazing. Dressing very light, is a keeper!
Yay, I’m happy to hear that! Thanks for sharing your fantastic review Pam!
Can this recipe be made the day before. Except for avocado of course 🤗
Hi Shirley, you can prep ingredients a day before but don’t mix the dressing in.
This recipe looks amazing! Dill is the one herb that I do not care for. What would you suggest using as a substitute? Thanks!
Hello Christen, you could omit the dill or replace it with fresh chopped cilantro to give it more flavor!
I can be described as a fussy eater, but this recipe is light and delicious, not lacking in flavor. Thank you for this recipe, yum!
You’re welcome Melissa! I’m glad to hear the recipe is “picky eater” approved! Thanks for sharing your fantastic review!
Oh my. So very wonderful!!! Thank you for this recipe. Perfect low carb delishousness!
You’re welcome Gretchen! I’m glad you enjoy the recipe so much. Thanks for sharing your great review!
How do you get the carbs out of the corn? Can you use roasted cauliflower?
Hi Claudia, I haven’t tried this with roasted cauliflower but it sounds like a great idea! 🙂
This recipe I sent amazing. I never comment on anything but since you took the time to share I must take a moment to applaud this yummyness of this salad 💯
Awesome! Thanks for sharing your excellent review! I’m happy to hear how much you enjoy the recipe!
Thank you for putting a picture of the ingredients. The visual helps me think of what I already have in my fridge so I can just scroll my Pinterest and see what I can make. 🙂
You’re welcome Gina, I’m glad you find that helpful!
I haven’t tried it yet but I might add some black beans!
Great suggestion Dee, I hope you love it!
I absolutely LOVE your recipes. Keep them coming!!
I’m happy to hear how much you’re enjoying the recipe Nancy! Thanks for following!