Avocado Chicken Salad
This Avocado Chicken Salad recipe is a keeper! It's beyond easy, since we use rotisserie chicken (can use left over, canned, or baked chicken breast too. The simple lemon dressing perfectly complements the creamy avocado and the irresistible bites of bacon and corn add the crunchy crew we all love. The boiled egg is optional but adds extra protein! Each serving of this salad is about 1 cup (perfect for a side dish).
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
*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. 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.
**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 Facts
Avocado Chicken Salad
Amount per Serving
Calories
324
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
49
mg
16
%
Sodium
1002
mg
44
%
Potassium
542
mg
15
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
26
g
52
%
Vitamin A
261
IU
5
%
Vitamin C
12
mg
15
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
