Chicken Avocado Salad
This creamy, protein-packed Avocado Chicken Salad features shredded chicken, ripe avocados, sweet corn, and crispy bacon tossed in a bright lemon dressing. Quick to prepare with flexible ingredients, it’s perfect for a nutritious lunch, light dinner, or satisfying side dish.
Equipment
- 1 large mixing bowl
- 1 Sharp Chef’s Knife
- 1 Citrus Juicer
- Measuring Spoons (set including 1 tsp and 1 Tbsp)
- Salad Servers or Tongs
Ingredients
- 2 large cooked chicken breasts shredded or chopped
- 2 ripe avocados peeled, pitted, and cut into chunks
- 1 cup cooked corn kernels preferably fresh from one cob
- 6 oz lean bacon cooked until crisp and chopped
- ¼ cup fresh chives or green onions finely chopped
- 2 tablespoons fresh dill chopped (adjust to taste)
- 2 hard-boiled eggs peeled and quartered (optional)
For the Lemon Vinaigrette:
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- Prepare the Chicken: Begin by shredding or dicing your pre-cooked chicken breasts into bite-sized pieces. Place them in a large mixing bowl to serve as the salad base.
- Add Avocado and Corn: Gently fold in the avocado chunks and the cup of cooked corn kernels. Fresh corn adds natural sweetness and a pop of texture that complements the creamy avocado.
- Incorporate Bacon and Herbs: Sprinkle in the chopped crispy bacon along with the fresh chives (or green onions) and dill. These ingredients bring a savory crunch and herbaceous brightness to the salad.
- Mix the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, sea salt, and black pepper until well emulsified.
- Combine Salad and Dressing: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated, taking care not to mash the avocado.
- Add Optional Eggs and Serve: If using, arrange the quartered hard-boiled eggs on top or gently mix them in. Serve immediately for best flavor and texture.
Notes
- Chicken Options: For convenience, rotisserie chicken works perfectly here. Alternatively, baked or canned chicken (well drained) can be used to save time.
- Healthier Bacon Swap: Try uncured turkey bacon as a leaner alternative—it offers the same smoky flavor with less fat.
- Make-Ahead Tip: Combine all salad components except the avocado and eggs in advance. Cover and refrigerate. Add avocado and eggs just before serving to keep freshness.
- Storage Advice: To minimize avocado browning in leftovers, press plastic wrap directly onto the salad surface before refrigerating. Consume within 3-4 days for optimal taste.
