Avocado Chicken Salad is filled with fresh corn, creamy avocado, tender chicken, crispy bacon, tangy red onion, and the best dressing!
author’s note
Lunch Just Got Way More Exciting!
Chicken and tuna salads are my go-to lunches. I love them! I’m always trying out new flavors to keep things interesting, and this chicken salad with avocado is a new favorite!
There’s no mayo or sour cream, but it still has all the flavor! A super tasty dressing covers the chicken, bacon, and veggies, it’s so good.
I love the flavor fresh dill adds, but you can skip it if it’s not your thing. Or, try a different herb like parsley, basil, or cilantro.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken | Rotisserie chicken keeps this fast and easy. Any cooked, shredded chicken works. |
| Avocados | Ripe but still firm is best so they hold their shape when tossed. |
| Corn | Fresh grilled corn adds great flavor. Fire roasted frozen corn works well too. |
| Bacon | Oven baked bacon gives the best texture, but microwave bacon works in a pinch. |
| Red Onion | Soak in cold water to mellow the bite or skip if you are not a fan. |
| Fresh Dill | Adds a fresh pop of flavor. Parsley, basil, or cilantro also work. |
| Dijon Mustard | Helps thicken the dressing and adds depth. Do not skip it. |
How To Make Avocado Chicken Salad
- Cook Corn: Sauté or grill the corn, then let it cool.
- Dressing: Mix ingredients in a jar, add salt and pepper, and shake until combined.
- Assemble Salad: In a big bowl, mix chicken, corn, avocado, bacon, red onion, and dill.
- Add Dressing: Pour dressing over the salad (as much as you like) and toss to mix.
- Serve: Eat right away; this salad is best fresh.
How To Serve Chicken Avocado Salad
There are lots of ways to serve this salad, it’s super flexible!
- In a Sandwich: Put it between slices of toasted bread or a croissant.
- On Salad Greens: Serve it on top of lettuce or spinach. Or make lettuce wraps by scooping this salad into butter lettuce leaves.
- In a Wrap: Roll it up in a tortilla with some veggies; like this chicken salad wrap.
- With Crackers: Eat it with crackers.
- In an Avocado: Fill an avocado half with the salad.
Storage
- Fridge: Store the avocado chicken salad in a sealed container in the fridge.
- Separate Avocados: If you want leftovers, don’t add the avocado in the chicken salad, or it will get mushy. Add them just before eating.
- Eat Quickly: If you add avocado, eat the salad the same day. Without avocado, it’s good for 3-5 days.
More Delicious Salad Recipes:
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Avocado Chicken Salad
Avocado Chicken Salad packs fresh corn, creamy avocado, juicy chicken, crispy bacon, tangy red onion, and a killer dressing into one delicious bowl.
Video
Equipment
- 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
- 1 heaping tablespoon honey
- 1 heaping tablespoon Dijon-style mustard
- Salt and pepper
Instructions
- Add drizzle of olive oil to a pan, then sauté frozen corn until warmed through, or grill fresh corn (see note 2). Set aside to cool.
- Zest a lemon to get 1/2 teaspoon lemon zest and juice to get 3 tablespoons juice.
- Combine all ingredients under “Dressing” in a wide-mouth mason jar. Season with salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake until well combined. Stir if honey settles at the bottom.
- In a large bowl, combine shredded chicken, corn, diced avocado, crumbled bacon, diced red onion, and dill (if using). Drizzle dressing over the top (add to taste; you may not need all of it) and toss to combine. Adjust seasonings if needed.
- Enjoy immediately. This salad is best eaten the same day as it doesn’t sit well. If you want leftovers, don’t add the avocados, or they’ll get mushy. Add them to individual portions just before eating.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Store-bought rotisserie chicken works great here. Cook your own chicken, or use good-quality canned chicken, well-drained, if you’re into that!
Note 2: To grill corn, heat a grill pan to high or preheat the grill to medium heat (400°F). Shuck the corn and discard the silks. Drizzle the corn with olive oil and sprinkle with salt and pepper, rubbing it into all sides. Grill the corn over direct heat for about 10–12 minutes, rotating every 3–4 minutes until bright yellow and lightly charred. Let the grilled corn cool completely before cutting it off the cob.
Note 3: To reduce the sharpness of red onions, soak them in a bowl or cup of ice-cold water for at least 10 minutes, stirring 1–2 times. Drain thoroughly before adding to the recipe.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 22.7g | Protein: 15.6g | Fat: 44.7g | Cholesterol: 45.9mg | Sodium: 319.7mg | Fiber: 7.3g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Is 542 cal/serving based on 2 servings or 4 servings per recipe?
4 servings per recipe! 🙂
Thank you for getting us through summer veggie season with so many fresh, flavorful recipes! This is our favorite for corn. I appreciate the simple technique suggested for grilling corn also!!
So happy to hear you’ve been enjoying the recipes; thank you Robyn! 🙂 Glad this was a hit!!
This look soo good! I’m looking forward to trying it.
Yay!! I’m so excited to hear what you think!
How many calories?
Hey Nancy! I just added them! 🙂