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
I had found a similar recipe last summer and my 13yr old daughter LOVED it, She asked me to make this for her for dinner tonight and I couldn’t find other recipe and came upon this one. DELICIOUS, the only difference I think was the egg being added and wow it added another level of taste. This recipe has been saved and will be a family favorite.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this for today’s Easter and everyone loved it! So thank you for sharing this wonderful recipe with us!!!!
I’m so glad you enjoyed it, Olivia! Thank you for the wonderful review!
Excellent salad-thank you! I could not believe that a simple lemon and olive oil dressing would be enough to give this salad flavour, but it did!
Hi Kitty! That’s just awesome!! Thank you for sharing your wonderful review
Just made this salad for dinner loved it. My Hubby even liked it said it was different.
Thank you so much for sharing that with me.
What is the portion amount/ size?
Hi Rachelle, the serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
I’m on the keto diet. Can I make this without the corn?
Hi Linda, you leave the corn out or replace it with sliced cucumber. Enjoy!
looks so yummy! but I am thinking of what would be a good alternative for chicken since I don’t eat meat… has any one tried it with firm tofu or chick peas? any idea for what plant based protein would be a good substitute for the chicken?
also, I am thinking about substituting the dill with cilantro. it might make the flavor profile very different.
Hi Christine! We have a vegetarian version of this recipe here with a few changes. I hope you like that.
Thank you so much! I also found the Cowboy Dip! Can’t wait to make it for the next pot luck. Thanks for all that you do! your recipes are accessible and tasty for someone like me who is not experienced and skilled in cooking 🙂
You’re so welcome!
Love your recipes Natasha, just had a Chicken Avo salad was Devine thank you both.
You’re welcome! I’m so happy you enjoyed it
I made this recipe… it is DELICIOUS!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Absolutely amazing! Quick and easy. Thank you for all of your wonderful recipes.
You’re so welcome Sherry! I’m so happy you enjoyed that!
Gonna try this recipe.
Im a fan from philippines😊
Had this for dinner tonight. Omitted the dill as I didn’t have it. Both my husband and I enjoyed it very much. Delicious!. Definitely a do over!
That’s so great! It sounds like you have a new favorite!
Easy to make and very yummy!
I’m so glad you enjoyed it!
Hi, I was only able to find sweet corn on the cob. Do you think sweet corn would work fine in this salad?
Hi Julia! That should work!
Hi
Natasha was wondering i have seen you on TV doing your cooking and recipes and love them all, was wondering if you have a book out on your recipes you have such good menu’s and easy to make meals this is my kind of thing nice and easy not all day in kitchen
Hi Victoria! I’m so happy you are enjoying our recipes! We do not have a book out yet! But stay tuned!
Our family loves this recipe so much! If I served it as an entree salad for dinner what would you suggest serving it with?
Hi Cerise, we love it with nicely toasted bread. Serve as a main course salad, in sandwiches or pita pockets, or as a filling for lettuce wraps.
Made this just now for lunch. It was soooooo good!! I added red onions to the mix and when I was done preparing it I let it stand for about 20 minutes. It really brought the flavors out!! I then topped it of with some sunflower seeds for garnish.
Hi Maria! That’s just awesome!! Thank you for sharing your wonderful review 🙂
I’m eleven years old and I absolutely
LOVE making food and desserts! I made this wonderful salad for my family and they all loved it!! Very satisfying and the lemon dressing was terrific! Thanks sooo much for this recipe!!!!
I’m happy you enjoyed that, Elissa!! 🙂
I’m eleven years old and I absolutely LOVE making food and desserts.I made this wonderful salad for my family and they all loved it! Very satisfying and the lemon dressing was terrific!!!! Thanks for this amazing salad recipe Mrs. Natasha!!!!
You’re so welcome, Elissa! I love your passion for cooking & baking! I hope you get to try more of our recipes soon!
This is my kind of salad.
I’m so happy you enjoyed that, Haley!
I love this salad. Made it again tonight but substituted salmon for chicken! Delicious!! Thanks for the recipe!
You’re so welcome, Sabrina! I’m so happy you enjoyed that Avocado Chicken Salad!
I love the fact that you added bacon and egg to the salad.
So do I!! I’m so happy you enjoyed this recipe!