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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- Taco Salad
- Classic Tuna Salad
- Caesar Salad
- Creamy Cucumber Salad
Thank you soooo much for this amazing recipe , so simple yet so flavorful . Being a new cook I’m always looking for variety . My mom loved it and she’s my hardest critic. Can’t wait to try more of your recipes . Again much thanx
You’re welcome! I’m so happy you enjoyed it, that’s the best!
Could this be made ahead of time and stored in Refrigerator the night before?
Hi Marie, yes that would work great! This chicken salad refrigerates well 🙂
Could this be made ahead of time/night before?
Hi Marie, we have really enjoyed leftovers of this chicken salad and it does keep well refrigerated for the next day.
I thought I saw boiled eggs in this salad?
Hi Brenda! Yes, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out.
Wish you would state that in your recipe then.. don’t show it one way then give a different recipe. A bit lazy. I am a cook ..but you have many beginners learning. Help out your readers.
Hi PA, I do have that note in the recipe card: “Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.” It only improves the salad to add them.
Hello PA,
In my opinion, the recipe was well crafted and well written (and tasted good as well). I’m new to posting to a blog, but I believe posters should be able to ask questions and/or offer suggestions without being critical or insulting.
Yikes, “PA.” Natasha took the time to share the recipe and post pics and respond to everybody and you take the time to tell her a DON’T, call her lazy, and demand help which she actually already gave. In addition to that, she replied politely to you after you were condescending.
Natasha is a class act for sure and this recipe is much appreciated by the majority.
Amy
Completely rude. People are unbelievable.
Great recipe Natasha!
Thank you Lyndsey, you’re so nice 🙂
PA, if you’re a “cook” then maybe you should be creating your own recipes instead of trolling the internet. You’re extremely rude and any “normal” cook can figure out whether they want to add eggs to a salad. It’s a wonderful recipe, but it’s not rocket science. You can actually add things or delete what you want without needing to “educate” anyone else.
It’s actually two places in the recipe card. Thanks for the suggestion, Natasha. My husband eats a lot of protein.
You’re so welcome, Sue!
I made this for a light supper. I added a handful of organic grape tomatoes (cut in half) and I used dry dill weed instead of fresh. It is so delicious! Thanks for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
How many servings does this make?
Hi Sue, This serves 6 as a side dish.
I am in the process of making this now, so I can’t say how I like it, but it looks delicious! What is the size of a side dish, 1/2 c or a cup?And is the nutritional value for 1 serving? Thanks! And I can’t wait to try it!
Hi Sue. I haven’t measured it that way. This recipe makes six servings. I haven’t measured it by cup. 1/6th of the recipe is considered a serving 🙂 Hope this helps.
Natasha,
I’m not a fan of dill. Is there something I can use as a substitute for dill? Thank you –
Susan
Hi Susan, either omit the dill or replace it with fresh chopped cilantro to give it more flavor. I hope you love this chicken salad recipe!
Natasha,
I made the salad yesterday and took 90% of it to a neighbor recovering from a hip replacement. She and her family loved it (as did I). The cilantro added a wonderful flavor. Thanks so much for the suggestion!
Susan
You’re so welcome! I’m glad you all enjoyed that! You’re such a nice neighbor! wow!
Natasha,
I’m already planning to make it again. My sister is coming for a visit in mid-July and I’m going to make it for her and a friend of mine. Can’t wait!
That’s so great! Enjoy!
Picture shows quartered hard boiled eggs but I see no reference in the .recipe.
Hi Susan! Yes, the boiled eggs are optional and sometimes I make the salad with eggs for extra protein and sometimes I leave them out.
I have a question: we are doing Keto, so I didn’t add the corn. I am wondering what the carb count is since I omitted the corn and also…where is the 1g of sugar coming from? Thank you so much for this recipe…such a great summer salad!
Hi Mis, unfortunately our program only calculates nutrition facts for the entire recipe so you may need to use an online calculator where you plug in the ingredients. Sorry I can’t be more help with that! The sugar is based on 1 serving and is very likely coming from avocado.
I don’t recall how many servings this makes? Maybe I missed it somewhere. Please let me know, I am a Weight Watcher and deal with portions.
Thanks!
Hi Cathy. This serves 6 as a side dish.
A friend is recovering from surgery and I signed up to take her family a meal. This salad looks perfect. What should I bring as accompaniments to compliment salad? Thanks and Yum!
Serve this chicken salad as an entree, or in sandwiches, pita pockets and even as a filling for lettuce wraps. This avocado chicken salad is deliciously versatile. This goes really well on olive oil-rubbed baguette slices. A reader wrote that she served it with Pull-apart Cheese Bread and loved it. Hope this helps, Carol.
This looks delicious! I’m probably going to substitute some champagne vinegar for the lemon juice since hubs doesn’t like lemon, but otherwise I think it’s going to be a hit!
Hi Michelle, I haven’t tried that substitution but I hope you love it with champagne vinegar!
Hi Natasha, hubby and I enjoyed this salad again tonight. Always a hit. I didn’t have any dill (thought i did, grrrr) so i chopped up some fresh parsley from my herb garden and it was spectacular! Wish i could give more than 5 stars for such a yummy, easy, versatile recipe.
Thanks for your great, practical and delicious recipes.
That’s so great! It sounds like you have a new favorite, Gretchen! Thank you for the wonderful review!
Hello Family, I just wanted to share my wonderfully blessed news. I tried my hand at your Avacado Chicken Salad and although your presentation is what tempted me to try this dish, I need you to know mine turned out BEAUTIFULLY!! Had I not come across your Website for whatever reason..I simply wouldn’t of know this dish was possible..so THANK YOU WITH OPEN..HEART..MIND..AND SOUL, FOR OPENING MY EYES.
MAY YOU ALWAYS HAVE GODS BLESSING.
GYRONE SCOTT
Welcome to our blog, Gyrone! I’m happy to hear you are enjoying it! Thank you for the wonderful review!
Delicious recipe and one I’ve shared with friends. I did sub in the turkey bacon and used hard boiled eggs. My hubby likes a bit more dressing so I doubled the dressing recipe and then used a little to toss into some chopped romaine. Put the avocado salad on top of the dressed romaine for a Main Dish dinner
That sounds amazing, Leslie! Thank you for sharing your version with me! 🙂 I’m so happy you enjoyed it!
Thank you for posting this! It is so good! I will definitely have to make this again & again
My pleasure Sandy! I’m glad you enjoy the recipe just as much as I do. Thanks for sharing your wonderful review!
This is very, very good!! I’m eating it as I type-lol!
For the month of May I’m only eating seafoo, no meat, so I subbed shrimp for the chicken. No bacon either. Everything else is as written. Fast, fresh, and delicious!! I’ll definitely make it again…and next month I can eat chicken again!!
Thanks for sharing!!
You are very welcome Teresa and thank you for such a nice review 😀
I love that you have provided the nutritional info. How many servings is one recipe?
I’m glad you find that helpful Debby! This recipe serves 6 as a side dish.
Thank you
This is so good! I took out the chicken and bacon and added in chickpeas and a little bit of honey. I think it’ll be my new go to lunch for work! I’m so happy I found this. Thanks!
That sounds delicious, I love how versatile this recipe is! Thanks for sharing your great review with other readers Andrea!
Hi, I can’t wait to try this and your other beautiful salads this summer. Can I substitute dill for anything else?
Hello Sarah, you could omit the dill or replace it with fresh chopped cilantro to give it more flavor. I hope you love the salads, please let me know what you think!
My husband made this for our Mother’s Day dinner and it was so, so good! I loved the combination of all the flavors and textures. Our leftovers have been gone for a couple of days now and I already want to make it again!
Yay, I’m happy to hear how much you both love the recipe. Thanks for sharing your excellent review Nicole!