This Avocado Chicken Salad Recipe has so much flavor! It’s creamy but light with the avocado and so satisfying. I know, I know chicken salad recipes usually have mayo but you will never miss it!

This Avocado Chicken Salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn

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BONUS: 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 good work and school lunch ideas and I hope you love this one!

Avocado Chicken Salad Recipe:

My son was particularly smitten with this chicken avocado salad and requested it for his birthday. It was in his top 3 requests. The other two were this shrimp dip and a cheesy breakfast sandwich. His birthday is coming up this weekend so I’ll be sure to make his dreams come true ;).

This chicken salad is a winner and it is well loved by adults and children. Everything about this is good and you’ll want that fresh lemon dressing on all of your salads.

Chicken Salad Recipe in a bowl with avocado, corn, bacon, dill, chives and egg for the best chicken avocado salad

Easy Chicken Salad Ingredients!!

This Avocado Chicken Salad has such simple ingredients and you may already have everything you need to make it (I just love when that happens)!

  • We use rotisserie chicken to simplify the process but you can cook your own chicken breast
  • If you are looking to cut the fat, use turkey bacon instead
  • For extra protein, add 2 hard boiled eggs

How to Make this a Paleo Chicken Salad:

This salad is perfect for nearly every diet. To make this salad paleo friendly, sub the corn (which is considered a grain) with sliced cucumber.

Chicken salad ingredients for chicken avocado salad

How to Store Leftover Chicken Salad:

Cover chicken avocado salad with plastic wrap directly over the surface of the salad (keeping the air out will prevent browning of the avocados) and refrigerate.

How to Serve 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
  • In sandwiches or pita pockets
  • As a filling for lettuce wraps

How to Serve Chicken Salad as a main course salad in a bowl

This is one of our very favorite salad recipes; seriously tasty and easy, hearty but feel good food at the same time.

More Salad Recipes to Explore:

Watch How to Make Avocado Chicken Salad:


We used rotisserie chicken which makes this salad super quick and easy to prepare. It’s totally ok to cook your own chicken, or use a good quality canned and well-drained chicken in a pinch.

⬇Print-Friendly Avocado Chicken Salad Recipe:

Natasha's Kitchen Cookbook

Avocado Chicken Salad Recipe

4.93 from 498 votes
Author: Natasha of NatashasKitchen.com
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn | natashaskitchen.com
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered. 
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 6 as a side dish

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

Lemon Dressing:

Instructions

  • Dice or shred the 2 large cooked chicken breasts and place 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 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
  • Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.

Notes

*Use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.
**For a healthier salad, you can use uncured turkey bacon which tastes amazing, but has less fat. 

Nutrition Per Serving

324kcal Calories11g Carbs25g Protein20g Fat3g Saturated Fat48mg Cholesterol1002mg Sodium535mg Potassium5g Fiber1g Sugar260IU Vitamin A12mg Vitamin C17mg Calcium1.1mg Iron
Nutrition Facts
Avocado Chicken Salad Recipe
Amount per Serving
Calories
324
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
48
mg
16
%
Sodium
 
1002
mg
44
%
Potassium
 
535
mg
15
%
Carbohydrates
 
11
g
4
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
260
IU
5
%
Vitamin C
 
12
mg
15
%
Calcium
 
17
mg
2
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: American
Keyword: Avocado Chicken Salad, Chicken Salad Recipe
Skill Level: Easy
Cost to Make: $$
Calories: 324

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools Used to Make this Recipe (affiliate links):

Boos Cutting Board
OXO Fruit Scoop
Wusthof Cook’s Knife

We hope you discover a new favorite in this recipe. It’s one of those recipes that you make once and then 50 times over. If you try it, let me know what you think in a comment below!

This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad with lemon dressing, plenty of avocado, irresistible bites of bacon and corn | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Phil Mitchell
    April 13, 2024

    I just made this with a smoked chicken breast. SPG on the chicken. Brought to an internal of 180 degrees. Cooled over night.
    4 strips of Bacon.
    1 tbl of thyme (not a dill fan)
    i bunch of scallions.
    Rest was the same just 50%.

    Very tasty!!!

    Reply

    • Natashas Kitchen
      April 13, 2024

      I’m so glad you enjoyed it, Phil!

      Reply

  • Monica P
    August 22, 2023

    Very good and I even forgot to add the dill. Treated as main dish.

    Reply

    • NatashasKitchen.com
      August 22, 2023

      So glad you loved the recipe!

      Reply

  • Gena
    July 22, 2023

    Hi, Natasha,

    I’ve made this salad a few times as my husband doesn’t eat mayonnaise. I wanted to make it again, but one of my diners can’t eat olive oil. Is there a substitute for olive oil in the dressing or is there a salad dressing that I can purchase that you recommend will go well with this salad?

    Reply

    • NatashasKitchen.com
      July 22, 2023

      Hi Gena! We use olive oil because of the flavor it adds but you can replace with another oil of your preference.

      Reply

      • Donna
        September 27, 2023

        Gena, I sometimes substitute avocado oil in place of olive oil. It is just as delicious!

        Reply

        • Natashas Kitchen
          September 27, 2023

          Thank you for sharing that with us, Donna!

          Reply

  • Andrea
    July 22, 2023

    The recipe is easy and so delicious.
    I enjoy your tutorial videos very much 🙂

    Reply

    • NatashasKitchen.com
      July 22, 2023

      I’m glad to hear that, Andrea! Thank you for sharing.

      Reply

  • Ella
    July 13, 2023

    Hi Natasha! I made this salad the other night and it was delicious but I thought it could have had a little more flavor. Any suggestions for extra herbs/spices so that it’s a little less bland?

    Reply

    • NatashasKitchen.com
      July 13, 2023

      Hi Ella! We’ve had great success with the flavor in this salad, but you can definitely increase the amount of the seasoning already used in this recipe (dill, chives, salt, and pepper). I used fresh herbs, not dry. I hope that helps!

      Reply

  • Cheryl
    June 23, 2023

    Egg was not in the directions so I didn’t add one. Recipe was perfect. I used rotisserie chicken. One breast and on thigh. Cooked an ear of corn in the microwave for 3min. I added the avocado to the dressing before mixing into the rest of the salad. Just under 1t of salt was perfect. Next time I’m going to try adding a mango.

    Reply

    • Natashas Kitchen
      June 23, 2023

      Hi Cheryl, I’m so glad you enjoyed it! That’s right, the egg is not in the directions since we note in the account “For extra protein, add 2 hard boiled eggs”.

      Reply

  • Linda
    June 15, 2023

    We love this salad! I always fry the avocado & corn (separately) in a frying pan first, add lime juice. it enhances the taste of both and we quite like this salad luke-warm!

    Reply

    • Natashas Kitchen
      June 15, 2023

      I’m so glad you enjoyed it, Linda!

      Reply

  • Joanne Schultz
    June 12, 2023

    Help! Realized I don’t have EVOO.. can I use spray EVOO or vegetable oil ?

    Reply

    • NatashasKitchen.com
      June 12, 2023

      Hi Joanne! I am not sure about the spray. I think it could work but I worry about the other additives it could contain that may effect the taste. Another oil could work too, it just wouldn’t have the wonderful taste that extra virgin olive oil provides.

      Reply

  • Pam
    May 22, 2023

    This was so good!
    I did substitute 1/2 a cucumber for the corn and I added the 2 hard boiled eggs but, other than that, I followed the recipe.
    Even my husband, who doesn’t care for avocado, liked this.
    Definitely on my meal rotation. Thank you!

    Reply

    • NatashasKitchen.com
      May 22, 2023

      That’s amazing, Pam! Thanks for the feedback!

      Reply

    • Ilina
      April 8, 2024

      I used half a cucumber instead of the corn too and it turned out great

      Reply

  • Karen
    May 19, 2023

    You definitely want fresh dill. You can substitute dry dill but taste and add more if necessary. I did not add enough. Try to use an avocado that is ripe but still fairly firm. Mine was a little too soft. And add the avocado dead last and stir it in before or as you add the dressing. Otherwise the edges get mushy and everything turns green. Also, pour the dressing over the salad as soon as you make it or the salt and pepper just goes to the bottom of the measuring cup. If you let it sit give it a good stir before you pour. This was pretty good was good and I’ll probably make it again. I

    Reply

    • NatashasKitchen.com
      May 19, 2023

      Hi Karen! Thank you for the feedback. Glad you liked the recipe.

      Reply

  • Whitney
    May 17, 2023

    I make this all the time at home and for my office – people ask for it!! I add a little Dijon mustard to the dressing. So yummy!

    Reply

    • NatashasKitchen.com
      May 17, 2023

      That sounds delicious, Whitney!

      Reply

  • Adam
    May 3, 2023

    This recipe is outstanding, and it makes me feel so good about eating healthier afterward. Is there an alternative recipe for pescatarians?

    Reply

    • Natasha's Kitchen
      May 3, 2023

      Hi Adam, thanks a lot for your good comments and feedback. I honestly haven’t tried a substitution for it to advise.

      Reply

  • Wendy
    April 27, 2023

    Love this recipe. So easy and delicious! I added tomatoes for my husband and he loved it too!

    Reply

    • Natashas Kitchen
      April 27, 2023

      I’m so happy you both enjoyed this recipe, Wendy. Thank you for sharing that with us!

      Reply

  • Domma
    March 25, 2023

    I really enjoyed this recipe! I always check with Natasha’s Kitchen first whenever I’m trying to make something delicious. I followed the recipe, except i used Two 10 ounce canned chicken, drained. I only had avocado oil on hand and it substituted fine. my lemon provided 4 Tbl spoons of juice so I used 4. I also added about 1/2 teaspoon of garlic powder. I served this on a warm tostada shell and it was so filling!! Yummy 10/10 !

    Reply

    • NatashasKitchen.com
      March 25, 2023

      Thank you for sharing, Domma!

      Reply

  • Joseph Quiring
    March 18, 2023

    This sounds great, except my wife won’t eat avocado. Guess I’ll just have to cut it in half and add black olives because she doesn’t like those either.

    Reply

    • NatashasKitchen.com
      March 18, 2023

      Hi Joseph! I hope you love the recipe. 🙂

      Reply

  • Dianne Johnson
    March 13, 2023

    I , even when i am not looking for a recipe, enjoy reading your posts.

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Dianne! Thanks so much. I’m glad you enjoy my blog.

      Reply

  • Rhonda
    March 7, 2023

    Sometimes I add spiral pasta for a little more filling, especially when I have alot of guest so it will go further.

    I love, love love all your recipes! You never disappoint!!

    Reply

    • NatashasKitchen.com
      March 7, 2023

      What a great idea, Rhonda! Thank you for sharing. I’m so glad you’re loving the recipes.

      Reply

  • larissa
    March 7, 2023

    LOVE LOVE this recipe!! We have made it several times over the past few weeks in our house. Thank you so much for all your hard work and effort!!

    Reply

    • Natasha's Kitchen
      March 7, 2023

      You’re welcome, Larissa. We’re so glad that you love it so much!

      Reply

  • Janna
    February 10, 2023

    Can I add cilantro to this recipe instead of dill? I know they really arent the same.. just trying to use up some cilantro I have on hand!

    Reply

    • Natashas Kitchen
      February 10, 2023

      Hi Janna, cilantro will work! One of my readers mentioned they tried this with cilantro and loved it!

      Reply

      • Jamie
        May 8, 2023

        I don’t like dill. Could I replace it with parsley? Or do you have any other ideas to replace the dill?

        Reply

        • Natasha's Kitchen
          May 8, 2023

          Hi Jamie, one of our readers shared that they used parsley and liked it too!

          Reply

  • ANN Froman
    February 2, 2023

    Natasha, you are fantastic & I have improved my cooking just because of you. I’m a famous sculptor who sadly has been ill with chemo cancer for two years . You have helped me heal & cook again. Plus I love to see your adorable children come in to eat & enjoy your delicious food. Thank you

    Reply

    • Natashas Kitchen
      February 2, 2023

      I’m so happy you love our recipes, Ann! Thank you so much for your compliment and encouraging words. Food truly is a way to our hearts and our health. I’m happy to hear you are healing and cooking <3 Blessings to you, Ann! ❤️

      Reply

    • Giny Strengehagen
      May 25, 2023

      ANN, your sculptures are stunning! Truly! I’m sorry to hear about your medical challenges. Prayers up for you. I am an artist & writer – not famous, lol, but from one artist to another – all the best in your recovery!!

      Reply

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