Chicken Avocado Salad

Avocado Chicken Salad is a true culinary delight, brimming with fresh flavors and satisfying textures. This vibrant dish features tender, succulent chicken, rich and creamy avocado, sweet corn, crispy bacon, and a delightful tang from red onion, all brought together with a light yet incredibly flavorful dressing.

If you’re a fan of fresh, hearty, and healthy chicken salads, you’ve come to the right place. Beyond this incredible avocado version, be sure to explore my other popular chicken salad recipes, including my classic creamy chicken salad, the aromatic pesto chicken salad, or my light and refreshing healthy chicken salad, expertly crafted without mayonnaise.

Author’s Note

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Elevate Your Lunch Game with This Irresistible Salad!

For me, a good chicken or tuna salad is more than just a meal; it’s a dependable and satisfying lunch staple. I’m always experimenting with new flavor combinations to keep things exciting, and this avocado chicken salad has quickly ascended to the top of my favorites list!

What makes this recipe truly special is its incredible flavor profile, achieved without a single dollop of mayo or sour cream. Instead, a super tasty, bright, and zesty dressing generously coats every piece of tender chicken, crispy bacon, and fresh vegetable. It’s truly a game-changer for anyone looking for a lighter, yet equally delicious, alternative.

The fresh dill adds a wonderful aromatic touch that brightens the entire salad. However, if dill isn’t your preferred herb, feel free to omit it or experiment with other fresh herbs like chopped parsley, vibrant basil, or a hint of cilantro to customize the flavor to your liking. The versatility of this salad means you can truly make it your own!

Key Ingredients for the Perfect Avocado Chicken Salad

Crafting this easy and delicious Avocado Chicken Salad starts with selecting high-quality, fresh ingredients. Here’s a detailed look at what you’ll need to bring this delightful dish to life:

• Chicken: For ultimate convenience and flavor, a store-bought rotisserie chicken is your best friend here. It’s already cooked, seasoned, and easy to shred, saving you precious time. Alternatively, you can poach, bake, or grill your own chicken breasts and shred them for a homemade touch. Good-quality canned chicken, well-drained, can also work in a pinch if you’re looking for a super quick option.
• Corn: Fresh corn on the cob, especially grilled, adds an incredible sweetness and a subtle smoky char that elevates the entire salad. If fresh corn isn’t in season or readily available, fire-roasted frozen corn is an excellent substitute. Simply sauté it in a bit of olive oil until thawed and lightly browned for a similar depth of flavor.
• Avocados: The star of the show! Choose ripe but still slightly firm avocados to ensure they hold their shape without becoming mushy when diced and tossed. Look for avocados that yield gently to pressure when squeezed. You’ll want to peel and dice them just before assembling the salad to prevent browning.
• Red Onion: This adds a fantastic pungent bite and beautiful color. If you find red onion too sharp, a quick trick is to soak the finely diced pieces in a bowl of ice-cold water for at least 10 minutes, stirring once or twice. This significantly mellows its intensity. If you’re truly not a fan, you can skip it or use a milder green onion instead.
• Bacon: Crispy bacon bits contribute a wonderful smoky, salty crunch. While baking bacon is my preferred method for perfectly even crispiness and less mess, microwave bacon can be used for a super quick preparation when you’re short on time. Ensure it’s crumbled into small pieces.
• Fresh Dill: The delicate, feathery fronds of fresh dill infuse the salad with a bright, herbaceous, and slightly tangy flavor that pairs beautifully with the avocado and chicken. It truly boosts the freshness. If you’re not a dill enthusiast, feel free to substitute with other fresh herbs like finely chopped parsley, basil, or cilantro for a different flavor profile.

Crafting the Vibrant Dressing:

The dressing is what brings all these wonderful flavors together, coating each ingredient with a zesty and slightly sweet finish. Here’s what you’ll need for this irresistible, mayo-free concoction:

• Olive Oil: Use a good quality extra virgin olive oil. Its fruity and slightly peppery notes form the base of our dressing, adding richness and a silky texture.
• Apple Cider Vinegar: This powerhouse ingredient provides a delightful tang and brightness, cutting through the richness of the avocado and bacon. It’s key for that refreshing flavor.
• Lemon Juice & Zest: Fresh lemon juice adds a burst of citrusy zing, while the zest contributes essential oils that provide a deeper, more aromatic lemon flavor. I highly recommend using a fine grater or microplane for the zest and a citrus juicer for the freshest juice.
• Honey: A touch of honey perfectly balances the acidity of the vinegar and lemon, adding a subtle sweetness that makes the dressing incredibly palatable and well-rounded. Maple syrup can be used as a vegan alternative.
• Dijon Mustard: Beyond its characteristic pungent and slightly spicy flavor, Dijon mustard acts as an emulsifier, helping to thicken the dressing and ensure it coats the salad ingredients beautifully, preventing separation. It adds a sophisticated depth of flavor.
• Salt and Pepper: Essential for seasoning the dressing to perfection. Use freshly ground black pepper and sea salt for the best results.

How to Prepare This Irresistible Avocado Chicken Salad

Making this chicken and avocado salad is incredibly straightforward, perfect for a quick weeknight meal or a leisurely weekend lunch. Follow these simple steps for a truly delicious result:

1. Prepare the Corn: Begin by cooking your corn. If using frozen fire-roasted corn, add a drizzle of olive oil to a medium pan and sauté it over medium heat until it’s thawed, warmed through, and lightly browned, about 5-7 minutes. If you’re using fresh corn, grill it until bright yellow and slightly charred (see Note 2 in the recipe card for detailed grilling instructions), then let it cool completely before carefully cutting the kernels off the cob.
2. Whisk Together the Dressing: While the corn cools, prepare the flavor-packed dressing. In a wide-mouth Mason jar or a small bowl, combine the olive oil, apple cider vinegar, lemon juice, lemon zest, honey, and Dijon mustard. Season generously with salt and freshly ground black pepper to taste (I typically use about 1/2 teaspoon salt and 1/4 teaspoon pepper). If using a jar, seal it tightly and shake vigorously until all ingredients are well combined and emulsified. If using a bowl, whisk thoroughly until smooth. Give it a taste and adjust seasonings as needed.
3. Assemble the Salad Base: In a large mixing bowl, combine the shredded cooked chicken, the cooled corn kernels, the perfectly diced avocado, crumbled crispy bacon, and the finely diced red onion. If you’re using fresh dill, add it now. This creates a vibrant and colorful base for your salad.
4. Dress and Toss: Pour the prepared dressing over the assembled salad ingredients. Start with about half to two-thirds of the dressing, then toss everything gently to combine. Ensure all the ingredients are evenly coated. Taste a small portion and add more dressing if desired, until it reaches your preferred level of flavor and moisture. Adjust any additional salt and pepper if needed.
5. Serve Immediately: This Avocado Chicken Salad is best enjoyed fresh, right after it’s made. The flavors are at their peak, and the avocado is perfectly creamy. The vibrant colors and textures are most appealing when served promptly.

Creative Ways to Enjoy Your Chicken Avocado Salad

One of the best things about this protein-packed Avocado Chicken Salad is its incredible versatility. It’s not just a standalone dish; it can be transformed into countless delicious meals, perfect for lunch, dinner, or even a satisfying snack!

• Classic Sandwich or Croissant: Pile it generously between slices of your favorite toasted bread for a hearty sandwich, or elevate it by serving it in a flaky, buttery croissant for a touch of elegance.
• On Fresh Salad Greens: For a lighter meal, spoon a generous portion of the chicken salad over a bed of crisp lettuce, fresh spinach, or a spring mix. You can also turn it into delightful lettuce wraps by scooping the salad into crisp butter lettuce leaves.
• In a Wrap or Tortilla: Roll it up in a whole wheat tortilla or a large flour tortilla with some extra fresh veggies like shredded carrots or cucumber slices for a portable and filling meal, similar to this tasty chicken salad wrap.
• With Crackers or Pita Chips: Serve it as a dip or spread with your favorite whole-grain crackers, pita chips, or even vegetable sticks for a crunchy, satisfying snack.
• Stuffed Avocados: For an extra dose of healthy fats and a beautiful presentation, scoop out the pit from an avocado half and fill the cavity with a generous serving of the chicken salad. It’s a fantastic low-carb option!
• On Top of Rice Cakes or Toasts: Spread it on crunchy rice cakes or small slices of toasted baguette for a quick, wholesome bite.

The Healthy Benefits of This Delicious Salad

Beyond its incredible taste, this Avocado Chicken Salad offers a wealth of nutritional benefits, making it a fantastic choice for a healthy lifestyle:

• Rich in Healthy Fats: Avocados are renowned for their monounsaturated fats, which are heart-healthy and help reduce bad cholesterol levels. These fats also contribute to a feeling of fullness and satiety, helping you stay satisfied longer.
• Excellent Protein Source: Chicken is a lean protein powerhouse, essential for muscle building, repair, and overall body function. The protein content in this salad makes it a very satisfying meal that keeps hunger at bay.
• Packed with Vitamins and Minerals: This salad delivers a good dose of vitamins (like Vitamin C from lemon, Vitamin K from dill, and various B vitamins from chicken) and minerals (such as potassium from avocado and zinc from chicken).
• Fiber-Rich: Corn and avocado provide dietary fiber, which is crucial for digestive health, regulating blood sugar levels, and contributing to feelings of fullness.
• Antioxidants: Fresh vegetables like corn and red onion, along with the herbs, are rich in antioxidants that help protect your body’s cells from damage.
• Mayo-Free Option: For those looking to reduce saturated fats or simply prefer a lighter dressing, this mayo-free recipe is an excellent alternative that doesn’t compromise on creaminess or flavor.

Get Creative: Variations and Additions to Your Salad

This Avocado Chicken Salad recipe is a fantastic starting point, but don’t hesitate to customize it to your taste or what you have on hand. Here are some ideas to inspire your culinary creativity:

• Spice It Up: Add a pinch of red pepper flakes to the dressing or a dash of cayenne pepper for a little heat.
• Add More Veggies: Incorporate finely diced bell peppers (red, yellow, or orange for color), chopped celery for extra crunch, or even halved cherry tomatoes for a burst of juiciness.
• Different Proteins: While chicken is excellent, consider using cooked shrimp, flaked salmon, or even chickpeas for a vegetarian version.
• Nutty Crunch: Toasted slivered almonds, chopped pecans, or sunflower seeds can add an interesting texture and nutty flavor.
• Sweetness Boost: A handful of dried cranberries or chopped apples can introduce a lovely sweet-tart contrast.
• Cheese Factor: Crumbled feta or goat cheese can add a creamy, tangy dimension.
• Herb Alternatives: As mentioned, basil, parsley, or cilantro can be swapped for dill, or use a combination of your favorites!

Frequently Asked Questions About Avocado Chicken Salad

Can I make this salad ahead of time?

You can prepare the chicken, cook the corn, and make the dressing in advance. Store them separately in the refrigerator. Dice the avocado and assemble the salad just before serving for the best quality.

What kind of chicken is best for chicken salad?

Rotisserie chicken is super convenient and flavorful. Baked, grilled, or poached chicken breasts that are shredded or diced also work wonderfully. Leftover cooked chicken is perfect for this recipe.

How do I prevent avocados from browning?

The best way is to add them to the salad just before serving. If you must add them earlier, mixing them thoroughly with the lemon juice in the dressing can help slow down the oxidation process, but immediate consumption is always best.

Is this salad gluten-free?

Yes, as long as all your ingredients (like bacon, ensuring no gluten-containing additives) are naturally gluten-free, this recipe is inherently gluten-free.

Can I add other vegetables?

Absolutely! This salad is very adaptable. Feel free to add ingredients like diced cucumber, bell peppers, or even a handful of spinach for added nutrients and crunch.

More Fresh and Flavorful Salad Ideas

• Refreshing Fruit Salad with the best 3-ingredient citrus dressing.
• Sweet Strawberry Salad featuring my favorite zesty citrus dressing.
• Vibrant Orzo Pasta Salad loaded with fresh vegetables and a zesty dressing.
• Quick Avocado Tuna Salad with a squeeze of fresh lemon, perfect for lettuce wraps.
• Homemade Applebee’s Chicken Salad – a spot-on restaurant copycat recipe!

Avocado Chicken Salad

By
Chelsea Lords

This Avocado Chicken Salad masterfully combines fresh corn, rich creamy avocado, tender chicken, crispy bacon, and tangy red onion, all enveloped in a perfectly balanced, killer dressing. It’s a healthy, satisfying, and flavor-packed meal that’s sure to become a favorite!

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Servings:
4 servings (with bread/crackers)

Video

Equipment

• Medium pan
• Wide-mouth Mason Jar or other sealable container

Ingredients

• 2 cups shredded cooked chicken (see Note 1)
• 1 cup corn (see Note 2)
• 2 small ripe avocados, peeled and diced
• 1/3 cup finely diced red onion (see Note 3)
• 4 slices cooked bacon, crumbled
• 1/4 cup finely chopped fresh dill (optional)

Dressing:

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 lemon (for juice and zest)
• 1 heaping tablespoon honey
• 1 heaping tablespoon Dijon-style mustard
• Salt and pepper, to taste

Instructions

1. Add a drizzle of olive oil to a pan, then sauté frozen corn until warmed through, or grill fresh corn (see Note 2 for grilling instructions). Set aside to cool completely.
2. Zest the lemon to obtain 1/2 teaspoon of lemon zest. Then, juice the lemon to get 3 tablespoons of fresh lemon juice.
3. Combine all ingredients listed under “Dressing” in a wide-mouth mason jar or a small bowl. Season with salt and pepper to taste (a good starting point is 1/2 teaspoon salt and 1/4 teaspoon pepper). If using a jar, seal and shake until well combined and emulsified. If using a bowl, whisk vigorously. Stir again if honey settles at the bottom.
4. In a large bowl, combine the shredded chicken, cooled corn, diced avocado, crumbled bacon, diced red onion, and fresh dill (if using). Drizzle the prepared dressing over the top (add to taste; you may not need all of it) and toss gently to combine all ingredients evenly. Adjust seasonings if needed, adding more salt, pepper, or a touch more lemon juice for brightness.
5. Serve and enjoy immediately. This salad is at its best when eaten the same day it’s prepared, as avocados do not store well once cut. For leftovers, refer to the storage tips to keep the avocados separate.

Recipe Notes

Note 1: Store-bought rotisserie chicken is an excellent time-saver for this recipe, offering tender and flavorful shredded chicken. You can also cook and shred your own chicken breasts or use good-quality canned chicken, thoroughly drained, if that’s your preference.

Note 2: To grill fresh corn, heat a grill pan to high heat or preheat an outdoor grill to medium heat (around 400°F/200°C). Shuck the corn, removing all silks. Lightly drizzle the corn cobs with olive oil and sprinkle with salt and pepper, rubbing to coat all sides. Grill the corn over direct heat for approximately 10–12 minutes, rotating every 3–4 minutes, until the kernels are bright yellow and exhibit light char marks. Allow the grilled corn to cool completely before cutting the kernels off the cob.

Note 3: To significantly reduce the sharpness and strong flavor of red onions, place the finely diced red onion in a bowl or cup of ice-cold water. Let it soak for at least 10 minutes, stirring once or twice during this time. Drain the onions very thoroughly before incorporating them into the salad.

Nutrition Information

Serving: 1 serving
| Calories: 534 kcal
| Carbohydrates: 22.7 g
| Protein: 15.6 g
| Fat: 44.7 g
| Cholesterol: 45.9 mg
| Sodium: 319.7 mg
| Fiber: 7.3 g
| Sugar: 8 g

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.