Avocado Chicken Salad combines fresh corn, creamy avocado, tender chicken, crispy bacon, sharp red onion, and a flavorful dressing for a bright, satisfying meal.
author’s note
Lunch just got more exciting
Chicken and tuna salads are classic go-to lunches. This avocado chicken salad is a fresh variation I make often—no mayo or sour cream, but still creamy and packed with flavor. A bright, tangy dressing brings everything together without overpowering the ingredients.
Fresh dill is lovely here, but feel free to substitute parsley, basil, or cilantro, or omit herbs entirely if you prefer.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken | Rotisserie chicken speeds things up. Any cooked, shredded chicken works. |
| Avocados | Choose ripe but still firm avocados so they hold their shape when tossed. |
| Corn | Fresh grilled corn adds smoky sweetness. Frozen fire-roasted corn or sautéed frozen corn are good alternatives. |
| Bacon | Oven-baked bacon crisps up evenly; crumble before adding. |
| Red onion | Soak in cold water for 10 minutes to mellow the bite, or omit if you prefer milder flavor. |
| Fresh dill | Optional. Swap parsley, basil, or cilantro for a different fresh taste. |
| Dijon mustard | Gives the dressing body and depth—don’t skip if you want the best texture. |
How To Make Avocado Chicken Salad
- Cook the corn: Sauté frozen corn in a little olive oil until warmed through, or grill fresh corn, then let it cool.
- Make the dressing: Whisk or shake together olive oil, apple cider vinegar, lemon zest and juice, honey, Dijon mustard, and salt and pepper until emulsified.
- Assemble the salad: In a large bowl, combine shredded chicken, cooled corn, diced avocado, crumbled bacon, finely diced red onion, and chopped dill if using.
- Add dressing: Drizzle dressing over the salad to taste and gently toss to coat, being careful not to mash the avocado.
- Serve: The salad is best served immediately while the avocado is fresh and creamy.
How To Serve Chicken Avocado Salad
This salad is versatile and can be enjoyed several ways depending on the meal or occasion:
- Sandwich: Pile it between toasted bread, on a croissant, or in a ciabatta roll for a hearty lunch.
- Over greens: Spoon over a bed of mixed lettuce or spinach for a lighter meal.
- Lettuce wraps: Use butter lettuce leaves as cups for a low-carb option.
- In a wrap: Roll it into a tortilla with extra greens or sliced tomato.
- With crackers: Serve as a dip-style spread alongside whole-grain crackers or crispbreads.
- In an avocado shell: Hollow out an avocado half and fill it with the salad for an attractive presentation.
Storage
- Refrigerator: Store the salad in a sealed container in the fridge.
- Keep avocado separate: For leftovers, omit the avocado from the stored portion to avoid sogginess. Add fresh diced avocado to individual portions just before serving.
- Timing: If avocado is included, plan to eat the salad the same day. Without avocado, the salad will keep well for 3–5 days.
More Delicious Salad Recipes:
Salads
Caesar Salad Recipe
Healthy
Chickpea Salad Recipe
Salads
Chicken Spinach Salad
Salads
Portillo’s Chopped Salad
Avocado Chicken Salad
20 minutes
15 minutes
35 minutes
4 servings (with bread/crackers)
Equipment
- Medium pan
- Wide-mouth jar or other sealable container for dressing
Ingredients
- 2 cups shredded cooked chicken
- 1 cup corn (grilled or sautéed)
- 2 small ripe avocados, peeled and diced
- 1/3 cup finely diced red onion
- 4 slices cooked bacon, crumbled
- 1/4 cup finely chopped fresh dill (optional)
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon (zest 1/2 teaspoon, juice about 3 tablespoons)
- 1 heaping tablespoon honey
- 1 heaping tablespoon Dijon-style mustard
- Salt and pepper, to taste
Instructions
- Add a drizzle of olive oil to a pan, then sauté frozen corn until heated through, or grill fresh corn and allow it to cool. Set aside.
- Zest the lemon to get about 1/2 teaspoon zest, then squeeze about 3 tablespoons juice.
- Combine all dressing ingredients in a jar or bowl: olive oil, apple cider vinegar, lemon zest and juice, honey, Dijon mustard, and salt and pepper. Seal and shake or whisk until well combined. Taste and adjust seasoning.
- In a large bowl, combine shredded chicken, cooled corn, diced avocado, crumbled bacon, diced red onion, and dill if using. Drizzle dressing over the salad to your preference and toss gently to combine.
- Enjoy immediately. If you plan to save leftovers, store the salad without avocado and add fresh avocado to portions before serving.
Recipe Notes
Note 1: Rotisserie chicken is an easy shortcut that keeps this recipe fast. You can also roast or poach chicken and shred it yourself.
Note 2: To grill corn: preheat grill to medium-high (about 400°F). Lightly oil and season the ears, then grill 10–12 minutes, turning occasionally, until charred in spots. Let cool before cutting kernels off the cob.
Note 3: Reduce the sharpness of red onion by soaking the diced pieces in ice-cold water for 10 minutes, then drain well before adding to the salad.
Nutrition
Calories: 534 kcal |
Carbohydrates: 22.7 g |
Protein: 15.6 g |
Fat: 44.7 g |
Fiber: 7.3 g |
Sugar: 8 g
Nutrition information is an estimate and should be used as a guideline only.