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A close-up shot of a serving plate on a white marble cooktop, featuring the completed Avocado Chicken Salad. The dish is garnished with extra chives and dill, and crispy bread sits on the side, ready to be enjoyed.

Chicken Avocado Salad Recipe

This Chicken Avocado Salad is creamy, fresh, and packed with protein. Juicy chicken, crispy bacon, and sweet corn blend perfectly with a zesty lemon dressing for a deliciously satisfying meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 324
Ingredients Equipment Method

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

Equipment

  • Chopping board & knife
  • Large mixing bowl
  • Small bowl (for dressing)
  • Fork (for mashing avocados)
  • Whisk (for mixing dressing)
  • Skillet (for cooking bacon)

Method
 

  1. Cook the bacon in a skillet until crispy, then chop it into small pieces.
    A close-up shot of a black skillet on a white marble cooktop, where crispy bacon sizzles and turns golden brown. A spatula flips the pieces as delicate steam rises, emphasizing the crunchy texture and rich aroma.
  2. Shred or chop the cooked chicken into bite-sized pieces.
    A close-up shot of a glass bowl on a white marble cooktop, filled with shredded cooked chicken breasts. A fork pulls apart the tender pieces, revealing their juicy texture and delicate fibers.
  3. Mash one avocado in a large bowl, leaving the other diced for texture.
    A close-up shot of a glass bowl on a white marble cooktop, where a ripe avocado is being mashed into a creamy consistency with a fork. Next to it, freshly diced avocado pieces sit, ready to be mixed in for added texture.
  4. Add the chicken, corn, bacon, chives, and dill to the bowl.
    A close-up shot of the same glass bowl on a white marble cooktop, now filled with shredded chicken, sweet yellow corn kernels, crispy chopped bacon, finely chopped chives, and fresh dill. The ingredients create a vibrant medley of textures and colors.
  5. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
    A close-up shot of a small glass bowl on a white marble cooktop, where a zesty dressing of lemon juice, extra virgin olive oil, salt, and pepper is being whisked together. A golden stream of olive oil drizzles into the bowl, blending smoothly.
  6. Pour the dressing over the salad and toss gently to combine.
    A close-up shot of a glass bowl on a white marble cooktop, as the freshly whisked lemon dressing is poured over the avocado chicken salad. A spoon gently tosses the ingredients, ensuring everything is evenly coated with the tangy dressing.
  7. Adjust seasoning to taste and serve immediately.
  8. Enjoy on its own or with crispy bread, wraps, or as a side dish.
    A close-up shot of a serving plate on a white marble cooktop, featuring the completed Avocado Chicken Salad. The dish is garnished with extra chives and dill, and crispy bread sits on the side, ready to be enjoyed.