This Chicken Avocado Salad is where creamy meets refreshing, and hearty meets light. Inspired by the bold flavors of Latin American ceviche and the creamy textures of Mediterranean mezze, this salad brings together tender chicken, buttery avocado, and a zippy citrus dressing.
It’s a perfect balance of protein and freshness, making it an easy yet sophisticated dish for any meal. Pair it with Creamy Chicken Piccata with Gnocchi for an indulgent contrast, or enjoy it alongside Instant Pot Chicken and Wild Rice for a hearty, well-rounded meal.
The smooth avocado and tangy dressing play beautifully with rich, velvety sauces, creating a restaurant-quality combination right at home. Whether as a main or a side, it elevates the dining experience effortlessly.
What makes this salad truly special is its versatility. Serve it over crisp greens for a refreshing lunch, wrap it in a tortilla for an easy wrap, or enjoy it as a protein-packed snack straight from the bowl. With minimal prep and maximum flavor, it’s a go-to for busy weeknights, weekend brunches, or even meal-prepping for the week ahead.
What I Didn’t Expect About This Recipe?
- It’s ridiculously easy. I thought a salad this flavorful would require extra steps, but it comes together in minutes—no complicated techniques needed!
- The avocado makes all the difference. Its buttery texture adds a rich, creamy element that feels indulgent while still being healthy.
- It works for every season. Light enough for summer, yet comforting enough for winter when paired with warm sides.
- It’s surprisingly filling. The combination of lean protein and healthy fats keeps you full without weighing you down.
- Tastes good with everything. Whether next to pasta, rice, or in a sandwich, it’s a flexible addition to any meal.
Chicken Avocado Salad Recipe
Equipment
- Large mixing bowl
- Sharp knife
- Small bowl
- Cutting board
- Spoon for mixing
- Salad tongs
Ingredients
Avocado Chicken Salad
- 1 corn, from 1 cooked cob
- 2 large cooked chicken breasts, shredded or chopped
- 2 tbsp Dill, chopped, or to taste
- ¼ cup Chives, (or green onion), chopped
- 6 oz lean bacon, cooked and chopped
- 2 large avocados
Lemon Dressing
- 3 tbsp extra virgin olive oil
- ⅛ tsp black pepper
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp sea salt, or to taste
Instructions
- Dice or shred the cooked chicken and place it in a large bowl.
- Peel, pit, and slice the avocados into bite-sized pieces before adding them to the bowl.
- Toss in the cooked corn, chopped green onion, crispy bacon, and fresh dill.
- In a separate small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the dressing over the salad and gently toss everything together to coat evenly.
- Serve immediately with slices of hard-boiled egg if desired.
Notes
- For extra flavor, grill the chicken breasts before dicing them.
- Swap bacon for turkey bacon or omit it for a lighter version.
- If your avocados are too firm, let them ripen at room temperature before using.
| Nutrition | Value |
| Calories | 324kcal |
| Carbohydrates | 11g |
| Fibre | 5g |
| Fat | 20g |
| Protein | 25g |
| Cholesterol | 48g |
