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Avocado Chicken Salad

This Avocado Chicken Salad is loaded with fresh corn, creamy avocado, seasoned chicken, crispy bacon, tangy red onion, and the best basil vinaigrette!
Course Dinner, lunch, Main 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 542kcal
Author Chelsea Lords
Cost $6.82


Chicken Avocado Salad

  • 1 large (or 2 small) chicken breast (~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) horizontally and pound the pieces to even thickness (don't want the chicken super-flat, just an even thickness so it will cook evenly). Drizzle each side with olive oil, salt, pepper and chicken seasoning. Flip pieces 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 and 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 rolled-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, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (at 160 degrees, carry-over heat will take it 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 corn and discard silks. Drizzle corn with olive oil and then sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Place the corn on 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 off the cob). 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, salt and 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 olive oil and pulse until smooth. (Avoid pulsing the mixture too much, as sometimes oil can have a metallic reaction with the processor blades 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 toss to combine. Enjoy immediately. Salad doesn't sit well and is best eaten the same day.


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 the recipe.


Calories: 542kcal | Carbohydrates: 30g | Protein: 11g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 285mg | Potassium: 687mg | Fiber: 8g | Sugar: 9g | Vitamin A: 945IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 1mg