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!
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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.
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.
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
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:
- Top reader favorite avocado recipes here
- If you enjoyed this, you will LOVE our Tuna Avocado Salad
- Avocado Salmon Salad – so fresh and healthy for summer
- Cucumber Tomato Avocado Salad – always a hit at parties
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:
Avocado Chicken Salad Recipe
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
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 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
**For a healthier salad, you can use uncured turkey bacon which tastes amazing, but has less fat.
Nutrition Per Serving
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!
Has anyone tried this without the chicken and bacon!? Wondering if that’d be good because I do not eat meat or dairy!
Big! Hit! Everyone loved it! Even my most pickiest one loved it. Will repeat often.
I’m so glad to hear that Yvonne! Thanks for sharing your excellent review!
I have made this several times and absolutely love it!
I’m glad to hear that Lori! Thanks for sharing!
My wife and I devoured this between the two of us and it felt SO GOOD! ha ha. Thanks for an amazing recipe!
That’s awesome! I’m so happy you both loved it 🙂
I like your recipes. Salad was good, but for me too dry. I never will do again. This salad not cost money and time.
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!
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???
Hi Linda, I think this would still taste great using your favorite Italian dressing 🙂
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!
Just made this….SOOOOOOO good! Thank you Natasha!!
You’re welcome Carol! I’m glad you enjoy the recipe!
The video and photos suggest that you actually mean two chicken breast halves, not two whole chicken breasts?
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.
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.
I’m glad to hear you both enjoy the recipe Brittany! Thanks for sharing your great review!
Does anyone know the nutrition count on this?
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!
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!!
I’m glad you enjoy the recipe as much as I do Rhonda! Thanks for sharing your great review! 🙂
I made this today and added some Romaine.
The dressing tasted awful. I don’t know if it was the olive oil or what.
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!
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.
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).
I just made this recipie and its awesome!#!
I’m glad you love the recipe Jennifer! Thanks for sharing 🙂
I’m going to try this…just without corn for Keto diet.
It’s super popular for good reason! Please let me know what you think Jodie!
Calorie Content?
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!
This is so good! I’ve made it a few times now!
I’m glad to hear you enjoy the recipe Janine! Thanks for sharing your wonderful review!
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!
LOL, thanks Jill! I’m glad you are enjoying the recipes! Thanks for following and sharing your great review!
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!
Hi Becca, I keep and serve it chilled 🙂
I made this and I give it a (10) it was great.
I’m happy to hear that Linda! Thanks for sharing your excellent review!
How do you cook your corn for this salad?
Thanks.
Hi Nadia, our go-to method is this 15-minute corn on the cob recipe.
I bet this would also be great with crabmeat. Anybody tried that?
I have not tried that but if you experiment, let me know how it goes 🙂