This Avocado Chicken Salad has been a staple in my weeknight rotation ever since I first threw it together using a leftover rotisserie chicken on a busy summer evening. I remember sitting on the back steps, tasting the first forkful and thinking how the silky avocado and bright lemon dressing turned humble ingredients into something unexpectedly celebratory. It’s the kind of dish that travels well to picnics, disappears at potlucks, and always gets requests for the recipe from friends. The textures — creamy avocado, tender chicken, sweet pop of corn and the crisp bite of bacon — all play together in a way that feels both fresh and comforting. I usually make a double batch for gatherings because the salad is forgiving and keeps well when assembled carefully. I discovered the final tweak — a squeeze of fresh lemon in the dressing — when experimenting with more vibrant flavors, and it elevated the whole dish by cutting through the richness of avocado and bacon. When I serve this, people often reach for seconds and even those who usually avoid salads are surprised at how filling and satisfying each cup is. The optional hard-boiled egg adds extra protein and makes it an ideal post-workout lunch or a simple light supper.

Ingredients

• Cooked chicken (2 large breasts): Use rotisserie or leftover baked chicken for the best texture. Look for skinless, boneless breasts and shred or chop to bite-size pieces so each spoonful has a balanced ratio of chicken to avocado. If buying cooked chicken, choose a reliable brand or rotisserie from your local market.
• Avocados (2 large): Ripe but firm avocados are ideal — they should yield slightly to pressure without being mushy. Hass avocados give a buttery texture and rich flavor that pairs beautifully with lemon.
• Corn (1 cup): Fresh from one cooked cob is best for sweetness and texture; you can substitute thawed frozen corn or well-drained canned corn in a pinch.
• Bacon (6 oz lean): Cook until crisp and chop. I prefer center-cut or turkey bacon for less fat, though streaky bacon provides more crunchy flavor. Drain on paper towels before adding to the salad.
• Chives (1/4 cup): Or use thinly sliced green onion for a mild onion note. Fresh herbs lift the whole dish; dill is a close second if chives aren’t available.
• Dill (2 tbsp): Fresh dill adds a bright, slightly anise-like lift — add to taste and chop finely to disperse the flavor evenly.
• Hard-boiled eggs (2, optional): Halved or quartered — adds richness and extra protein. Use eggs cooked to your preference: fully set yolks for texture contrast or slightly jammy for extra creaminess.
• Lemon Dressing: 3 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tsp sea salt (or to taste), and 1/8 tsp freshly cracked black pepper. Fresh lemon is essential for brightness; bottled juice won’t give the same clean acidity.

Instructions

Prepare the chicken: Dice or shred the 2 large cooked chicken breasts into evenly sized pieces and transfer to a large mixing bowl. Even pieces ensure uniform bites and allow the dressing to cling to the chicken. If using canned chicken, drain thoroughly and flake to remove excess liquid. Prep the avocados: Peel, pit and slice the avocados into bite-sized chunks. Use a spoon to gently scoop the flesh to keep pieces intact. Toss the avocado with a teaspoon of lemon juice if you won’t dress immediately to slow browning. Cook and chop bacon: Cook bacon in a skillet over medium heat until crisp, about 7–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain, then chop roughly. Using lean bacon reduces excess oil; reserve a teaspoon of rendered fat for added flavor if desired. Assemble the vegetables and herbs: Add 1 cup of cooked corn, chopped chives (or green onion) and 2 tablespoons chopped dill into the bowl with chicken. Toss gently to distribute before adding avocado so the soft pieces don’t get mashed. Make the dressing: Whisk 3 tablespoons lemon juice with 3 tablespoons extra virgin olive oil, 1 teaspoon sea salt and 1/8 teaspoon black pepper in a small bowl until emulsified. Taste and adjust salt or lemon for brightness — acidity balances the richness of avocado. Toss and finish: Drizzle the dressing over the chicken mixture and gently fold in the avocado and chopped bacon so pieces remain distinct. Serve with halved or quartered hard-boiled eggs if using, and sprinkle a few extra chives for garnish.

Storage Tips

Keep assembled salad freshest by separating the avocado and egg until service. If you must store the fully assembled salad, press a piece of plastic wrap directly onto the surface to slow oxidation and refrigerate in an airtight container for up to 3–4 days. For longer storage of the chicken mixture (without avocado), place in a sealed container for up to 4 days. Reheat gently if you prefer a warm protein element, then add chilled avocado at the last minute. Look for darkened avocado or an off smell as indicators that the salad should be discarded.

Ingredient Substitutions

Swap chicken for canned drained chicken if you want a pantry-only version; use about 2 cups drained to match volume. Replace corn with shelled edamame for a lower-sugar option, or use frozen thawed corn if fresh isn’t available. For a lighter version, choose uncured turkey bacon or omit bacon entirely and add toasted pepitas for crunch. If you avoid citrus, substitute 2 tablespoons white wine vinegar with 1 tablespoon extra oil for a milder dressing.

Serving Suggestions

Serve this salad chilled over a bed of mixed greens, stuffed into halved tomatoes for a pretty presentation, or spooned between crisp lettuce leaves as a wrap. It pairs beautifully with crusty bread for lunches, grilled vegetables for a summer dinner, or simple roasted potatoes for a heartier meal. Garnish with extra dill, chives or a few lemon wedges for an inviting finish.

Cultural Background

The combination of creamy avocado and shredded chicken is rooted in approachable, modern American home cooking where convenience meets fresh produce. While not a traditional dish from a single cuisine, it borrows elements from coastal salads — bright citrus, fresh herbs, and corn — reflecting a fusion of picnic-friendly, produce-forward recipes popular across North America. The addition of bacon gives a smoky, savory contrast commonly embraced in informal American salads.

Seasonal Adaptations

In summer use fresh market corn and extra herbs like basil or tarragon for brightness; in cooler months swap with roasted winter squash for sweetness and texture. For holiday tables, serve the mixture atop crisp endive leaves as an elegant canapé. You can also add pomegranate seeds in fall for color and tartness or a spoonful of cooked quinoa in winter to bulk up the salad for colder nights.

Meal Prep Tips

To prep for the week, shred the chicken, cook and cool the bacon, and measure the herbs and corn into containers. Store the avocado halves separately with a lemon wedge to maintain color. When ready to serve, combine the prepped elements, add avocado and egg, dress, and toss. Use shallow airtight containers for even cooling and to protect delicate pieces during transport. This method keeps the salad tasting freshly prepared and reduces morning assembly time.

At its heart, this salad is flexible, bright and forgiving — a reliable crowd-pleaser I happily keep in my repertoire. Make it your own by varying the herbs, adjusting bacon level, or swapping in seasonal produce. Enjoy sharing it as much as I do.