Avocado Chicken Salad

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This avocado chicken salad is loaded with fresh corn, a creamy avocado, seasoned chicken, crispy bacon, tangy red onion, and the best basil vinaigrette!

This avocado chicken salad is flavor packed AND healthy! For other fun variations on chicken salads be sure to try our famous chicken salad recipe, pineapple chicken salad, or this honey mustard chicken salad.

Overhead image of the avocado chicken salad

As you saw from the list above, we love chicken salad here on Chelsea’s Messy Apron 🙂 And this is a new favorite to add to the collection! It’s made a whole lot healthier, without any mayo or sour cream. I’m using one of my favorite dressing recipes that I shared last year with this caprese salad. It’s made with fresh basil, shallots, lemon, garlic, olive oil, and a couple other healthful ingredients. 

Overhead image of the green dressing that goes over this avocado chicken salad recipe

Is chicken salad supposed to be cold?

Most chicken salad recipes are served slightly chilled or at room temperature. This one is no exception! Although the corn, chicken, and bacon are being cooked, they’re all best with the other ingredients (and dressing) at room temperature to slightly warm. You don’t want the ingredients hot! 

How long will chicken salad last?

This chicken avocado salad is best right after it’s made. Generally most recipes with avocado need to be eaten pretty soon after they’re made.

Do you cook an avocado?

Not for this chicken salad! I like the avocado best uncooked. That said, if you WANT to grill the avocado alongside the chicken and corn, below are the directions for doing that.

Overhead image of the corn and chicken on a plate freshly grilled

(Optional) How to grill avocado

  • Prep the grill: heat the grill fully and then clean the grill grates. Generously oil the grill grates. I do this by drenching a rolled up paper towel in vegetable oil and (holding with tongs) rubbing over the hot grates. 
  • Prep the avocado: cut a ripe avocado in half and remove the seed. Drizzle the flesh with fresh lime or lemon juice and brush lightly with olive oil.
  • Grill: gently place the avocado (cut side down) on grill, over medium high heat (~400 degrees) for 2-3 minutes. Using a metal spatula, pull the avocado off the grill and sprinkle with fine sea salt. Dice and add to the avocado chicken salad.

Overhead image of the easy avocado chicken salad

What to serve with chicken salad

Honestly this is a great all-in-one dish — you’ve got plenty of protein (chicken & bacon), plenty of veggies (avocado, red onion, and corn), and a delicious dressing to top it all off. It’s also quite filling thanks to the healthy fats (in the avocado & olive oil) and the protein in from the meat.

That said, a few sides that would pair well potluck style:

Image of the dressed chicken and avocado salad

More delicious salad recipes:

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Avocado Chicken Salad

5 from 2 votes
This avocado chicken salad is loaded with fresh corn, a creamy avocado, seasoned chicken, crispy bacon, tangy red onion, and the best basil vinaigrette!
Print Recipe

Avocado Chicken Salad

5 from 2 votes
This avocado chicken salad is loaded with fresh corn, a creamy avocado, seasoned chicken, crispy bacon, tangy red onion, and the best basil vinaigrette!
Course Salad
Cuisine American
Keyword avocado chicken salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -4 servings
Calories 253kcal
Cost $6.82


Chicken Avocado Salad

  • 1 large (or 2 small) chicken breast(s) (~1 and 1/2 pounds)
  • Olive oil and chicken seasoning (we use Mrs. Dash chicken seasoning)
  • Fine sea salt and freshly cracked pepper
  • 1 cup avocado, diced (~1 medium)
  • 4-5 slices center cut bacon, cooked and crumbled (depending on personal preference, we like 4)
  • 1/3 cup red onion, diced (~1/2 small red onion) Note 1
  • 1 cup corn (~1-2 cobs)

Basil Dressing

  • 1 small garlic clove, minced
  • 1 tablespoon shallot, minced
  • 1 cup packed basil leaves, coarsely chopped
  • 1 and 1/2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon honey


  • PREP CHICKEN: Halve the chicken breast(s) in half horizontally and pound the pieces to even thickness (don't want the chicken super flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, pepper, and chicken seasoning. Flip pieces over and repeat -- oil, salt, pepper, seasoning.
  • COOK CHICKEN IN SKILLET: Heat 1 tablespoon oil in a skillet over medium high heat. Cook for 4-5 minutes until golden and browned, then flip. (Cook until internal temperature reaches 160 degrees F; carryover heat will bring it to 165 degrees; about 4-5 more minutes depending on size/thickness of chicken)
    ALTERNATIVELY COOK IN GRILL PAN OR ON GRILL: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: brush 1 tablespoon oil over the pan) Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F).
    Tent chicken with foil and let stand for 5-10 minutes before chopping into bite-sized pieces.
  • CORN: Heat a grill pan to high heat OR preheat grill to medium heat (400 degrees F). Shuck corns and discard silks. Drizzle corn with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels of the cob and use in salad) Let grilled corn cool completely before cutting it off the cob.
  • DRESSING: In a food processor, pulse the garlic and shallot a few times. Add the basil and pulse until finely chopped. Add the red wine vinegar, fresh lemon juice, and salt + pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper). Pulse a few times and while running, drizzle in the extra virgin olive oil and pulse until smooth. (Avoid pulsing the mixture too much with the olive oil as sometimes oil with metal can have a metallic reaction and alter the taste of the dressing.)
  • ASSEMBLE: add cooked and chopped chicken, diced avocado, crumbled bacon, corn, and diced red onion to a large bowl. Drizzle dressing right on top and gently toss to combine. Enjoy immediately. Salad doesn't sit well and is best eaten same day.

Recipe Notes

Note 1: to take away the "bite" of red onions, submerge diced them in a bowl or cup of ice cold water. Let the onions sit for at least ten minutes (stir 1-2 times) and then thoroughly drain and add to recipe.

Nutrition Facts

Calories: 253kcal


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in avocado chicken salad




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Recipe Rating


  1. 5 stars
    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!!

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