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 494 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

  • Ren
    October 5, 2017

    Has anyone tried this without the chicken and bacon!? Wondering if that’d be good because I do not eat meat or dairy!

    Reply

  • Yvonne
    October 4, 2017

    Big! Hit! Everyone loved it! Even my most pickiest one loved it. Will repeat often.

    Reply

    • Natasha's Kitchen
      October 4, 2017

      I’m so glad to hear that Yvonne! Thanks for sharing your excellent review!

      Reply

  • Lori Laviolette
    October 3, 2017

    I have made this several times and absolutely love it!

    Reply

    • Natasha's Kitchen
      October 3, 2017

      I’m glad to hear that Lori! Thanks for sharing!

      Reply

  • Deen
    October 3, 2017

    My wife and I devoured this between the two of us and it felt SO GOOD! ha ha. Thanks for an amazing recipe!

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      That’s awesome! I’m so happy you both loved it 🙂

      Reply

  • Sasha
    October 3, 2017

    I like your recipes. Salad was good, but for me too dry. I never will do again. This salad not cost money and time.

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Sasha, it isn’t meant to be a wet salad, like mayo-based salads but it should normally have plenty of moisture for it to not be dry. This is our top recipe right now and the first report of the salad being dry. I wonder if you used the same proportions of ingredients? I could see how if you added alot more chicken than what was called for, it could be more “dry.” I hope that helps!

      Reply

      • Linda Tala
        October 19, 2017

        I loved it as is, but my husband was not a fan of the lemon dressing. I am making this exactly as is, but am wondering if you have an alternate dressing to use for my husband? Italian, etc???

        Reply

        • Natasha
          natashaskitchen
          October 19, 2017

          Hi Linda, I think this would still taste great using your favorite Italian dressing 🙂

          Reply

        • Susan
          October 29, 2017

          We are not fans of lemon dressing either. We leave the salad dry, and then when we’re ready to serve it, we use either store-bought Brianna’s Zesty French or Blush Wine Vinaigrette. We love this salad; I’m bringing some to a potluck tonight!

          Reply

  • Carol Rich
    October 2, 2017

    Just made this….SOOOOOOO good! Thank you Natasha!!

    Reply

    • Natasha's Kitchen
      October 3, 2017

      You’re welcome Carol! I’m glad you enjoy the recipe!

      Reply

  • cc martin
    September 30, 2017

    The video and photos suggest that you actually mean two chicken breast halves, not two whole chicken breasts?

    Reply

    • Natasha
      natashaskitchen
      September 30, 2017

      Hi CC, they are 2 whole chicken breasts but you can use less if you prefer. It wasn’t a huge chicken but yes it does call for two whole chicken breasts.

      Reply

  • Brittany
    September 28, 2017

    I made this recipe last night and it was yummy!! I didn’t have any dill at home and I replaced the bacon with turkey bacon since I’m dieting. My husband loved it and he is a picky eater so I’ll definitely be making this in the future.

    Reply

    • Natasha's Kitchen
      September 28, 2017

      I’m glad to hear you both enjoy the recipe Brittany! Thanks for sharing your great review!

      Reply

  • Leanne MacDonald
    September 27, 2017

    Does anyone know the nutrition count on this?

    Reply

    • Natasha's Kitchen
      September 27, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Leanne!

      Reply

  • Rhonda
    September 26, 2017

    Made this recipe today and its simply amazing!! Went together super quickly and the blended flavors are wonderful together! I may add a handful of blueberries to it next time!!

    Reply

    • Natasha's Kitchen
      September 26, 2017

      I’m glad you enjoy the recipe as much as I do Rhonda! Thanks for sharing your great review! 🙂

      Reply

  • Kelly
    September 24, 2017

    I made this today and added some Romaine.
    The dressing tasted awful. I don’t know if it was the olive oil or what.

    Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Kelly, I’m sorry to hear that! This is one of our all-time best reviewed recipes so my guess is that maybe your oil was rancid, or did you possibly use lemon juice from concentrate? Real lemon juice makes all the difference in this salad. I hope that helps!

      Reply

      • Chris
        September 27, 2017

        Good to know about the lemon concentrate otherwise I would have used it.Definitely making this soon.I believe I can safely serve this to my unsulin dependent child,the corn is the only ingredient that would elevate her carbs.

        Reply

        • Natasha
          natashaskitchen
          September 27, 2017

          I’m so glad to hear that! You might try cucumbers instead of the corn. I used that in my tuna avocado salad and it works really well (it just becomes less store-able with cucumber and you wouldn’t want to salt until ready to serve since cucumbers soften and get juicy with time after adding salt).

          Reply

  • Jennifer
    September 21, 2017

    I just made this recipie and its awesome!#!

    Reply

    • Natasha's Kitchen
      September 21, 2017

      I’m glad you love the recipe Jennifer! Thanks for sharing 🙂

      Reply

  • Jodie
    September 19, 2017

    I’m going to try this…just without corn for Keto diet.

    Reply

    • Natasha's Kitchen
      September 19, 2017

      It’s super popular for good reason! Please let me know what you think Jodie!

      Reply

  • Brenda Eldridge
    September 18, 2017

    Calorie Content?

    Reply

    • Natasha's Kitchen
      September 18, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Brenda!

      Reply

  • Janine Bouchard
    September 18, 2017

    This is so good! I’ve made it a few times now!

    Reply

    • Natasha's Kitchen
      September 18, 2017

      I’m glad to hear you enjoy the recipe Janine! Thanks for sharing your wonderful review!

      Reply

  • Jill
    September 18, 2017

    The hits just keep coming, Natasha! Made this over the weekend and served in on top of olive oil-rubbed baguette slices. It was quickly gobbled up.

    PS: I also really love your shrimp fried rice recipe. Simple and delish!

    Reply

    • Natasha's Kitchen
      September 18, 2017

      LOL, thanks Jill! I’m glad you are enjoying the recipes! Thanks for following and sharing your great review!

      Reply

  • Becca M.
    September 16, 2017

    We made this today, and it was OUTSTANDING!!!! It’s literally the most savory, filling, yet light recipe! Delicious, and WILL make it again! My only question…do you reheat the next day or keep cold? Thank you!

    Reply

    • Natasha
      natashaskitchen
      September 17, 2017

      Hi Becca, I keep and serve it chilled 🙂

      Reply

  • Linda Campbell
    September 16, 2017

    I made this and I give it a (10) it was great.

    Reply

    • Natasha's Kitchen
      September 17, 2017

      I’m happy to hear that Linda! Thanks for sharing your excellent review!

      Reply

  • Nadia
    September 16, 2017

    How do you cook your corn for this salad?
    Thanks.

    Reply

  • Bea
    September 16, 2017

    I bet this would also be great with crabmeat. Anybody tried that?

    Reply

    • Natasha
      natashaskitchen
      September 16, 2017

      I have not tried that but if you experiment, let me know how it goes 🙂

      Reply

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