I’m so excited to share my Avocado Chicken Salad recipe with you! It’s creamy without mayo, bright from lemon, and full of good textures — tender chicken, buttery avocado, sweet corn and crunchy bacon. It’s quick to put together and works great for lunches, sandwiches, or lettuce wraps.
Level: Easy
Total Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Yield: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
This Avocado Chicken Salad swaps mayonnaise for ripe avocado, so you get a creamy, satisfying texture with fewer processed ingredients. I usually use rotisserie chicken because it’s fast and flavorful, but leftover baked chicken works just as well. A simple lemon-olive oil dressing brings everything together, and bacon and corn add salty crunch and sweet pop. It’s one of those salads I make when I want something that feels like a real meal but comes together in minutes.
How to Make Avocado Chicken Salad
The salad is assembled in a few easy steps: shred or chop the chicken, add cubed avocado and other mix-ins, whisk a quick lemon dressing, and toss everything together. If you want, make the dressing ahead and add the avocado just before serving so it stays green.
• Tender shredded or chopped chicken (rotisserie is a time-saver)
• Creamy diced avocado as the binder instead of mayo
• Sweet corn, chopped chives or green onion, fresh dill for brightness
• Crispy bacon and optional hard-boiled eggs for extra protein
• A lemon + olive oil dressing to keep it fresh and lively
Ingredients
• 2 large cooked chicken breasts, shredded or chopped (about 2 cups)
• 2 ripe avocados, peeled and diced
• 1 cup corn (fresh off the cob, canned and rinsed, or thawed frozen corn)
• 6 oz lean bacon, cooked and chopped (or turkey bacon)
• ¼ cup chives or green onion, chopped
• 2 Tbsp fresh dill, chopped (or to taste)
• 2 hard-boiled eggs, optional, halved or quartered
Lemon Dressing
• 3 Tbsp fresh lemon juice
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt, or to taste
• 1/8 tsp black pepper
Notes: You can substitute canned chicken (well drained) or 2 cups shredded rotisserie chicken. For a lower-fat option, use turkey bacon.
Directions
- Prep the chicken: If using rotisserie or leftover chicken, shred or chop it into bite-sized pieces. Place into a large mixing bowl.
- Prepare the avocado: Peel and dice the avocados into similar-sized pieces as the chicken. Add them to the bowl with the chicken. (If you’re not serving right away, wait to add avocado until just before serving.)
- Add mix-ins: Stir in the corn, chopped bacon, chives (or green onion), and dill. If you’re using hard-boiled eggs, set them aside for plating so they don’t break up while you toss.
- Make the dressing: In a small bowl or jar, whisk together lemon juice, olive oil, salt and pepper until combined. Taste and adjust salt or lemon as needed.
- Combine: Pour the dressing over the chicken mixture and gently toss to coat. Add the hard-boiled egg pieces on top (if using), or fold them in gently.
- Serve: Serve immediately on toasted bread, in a croissant, in pita, over romaine, or with crackers. If refrigerating, cover the surface of the salad with plastic wrap to slow avocado browning.
Process Details
• Why avocado instead of mayo? Avocado gives creamy texture and healthy fats. When mashed or diced among the chicken, it coats pieces much like mayo would, but tastes fresh.
• Why lemon in the dressing? Lemon adds brightness and keeps flavors lively. A little acid also helps slow avocado browning.
• How to keep avocado from turning brown: Add avocado at the last minute or press plastic wrap directly onto the salad surface. Lemon juice on the avocado also helps.
• Cooking the bacon: Bake bacon on a sheet pan or fry in a skillet until crisp, then drain on paper towels so it stays crunchy in the salad.
• Using rotisserie chicken: This is the fastest method. One rotisserie chicken yields roughly 3 cups of shredded meat; use about two cups for this recipe.
Tips for Success
• Choose ripe avocados: They should yield to gentle pressure but not feel mushy. Overripe ones will be brown inside.
• Don’t over-toss eggs: If you add hard-boiled eggs, fold them in last and gently to keep nice pieces.
• Adjust salt last: Bacon and some rotisserie chickens are salty — taste before adding extra salt.
• Make it ahead: Mix everything except avocado and eggs. Refrigerate covered. Add avocado and eggs just before serving.
• Add heat if you like: A pinch of red pepper flakes or a diced jalapeño brightens the salad.
Serving Ideas
• Sandwiches or wraps: Spoon into croissants, pita pockets, or between slices of whole-grain bread.
• On greens: Serve over a bed of romaine, baby spinach or mixed greens for a light meal.
• Lettuce cups: Scoop into butter lettuce for a low-carb option.
• Snack plate: Serve with pita chips, crackers, or sliced veggies for scooping.
Storage & Freezing
• Refrigerator: Store in an airtight container for 3–4 days. Press plastic wrap directly onto the salad surface to slow avocado browning.
• Freezing: Not recommended — avocados and lettuce do not freeze well and will become mushy.
Nutrition Info (Approximate per Serving)
• Calories: 324 kcal
• Carbohydrates: 12 g
• Protein: 26 g
• Fat: 20 g
• Fiber: 5 g
(Values approximate; will vary by exact ingredients and portion sizes.)
This Avocado Chicken Salad is one of my go-to quick meals — creamy, bright, and satisfying without mayo. I love that it’s flexible: use rotisserie chicken for speed, swap in turkey bacon if you want less fat, or fold in extra veggies to stretch the batch. Make it for a busy week of lunches or a simple family dinner — it keeps well and tastes even better the next day once the flavors meld.
