This Avocado Chicken Salad has earned a permanent spot in my weeknight repertoire and in our summer picnic rotation. I first put this together after a busy weekend when I had a rotisserie bird and a couple of ripe avocados to use up; the lemony dressing brightened everything and the bacon added that crave-worthy crunch. The texture is what keeps me coming back: silky avocado, tender chicken, burst-sweet corn kernels and a light herb lift from dill and chives. Every bite is balanced—creamy, tangy, crunchy—and it’s forgiving enough to make with canned chicken or leftover baked breasts.

I discovered the power of this combination on a hot July afternoon when I wanted something cool, protein-forward, and fuss-free. It turned out to be that kind of dish that guests ask for the recipe for, and my family routinely tucks in for thirds. The optional hard-boiled egg adds a nostalgic diner-style finish and a bit more protein, while using turkey bacon keeps the salad lighter without sacrificing flavor. This version is designed so you can assemble it in about 15 minutes and serve it as a side—roughly 1 cup per serving—or plate it over greens for a main course.

Ingredients

• Cooked chicken: 2 large cooked chicken breasts, shredded or chopped. Rotisserie chicken makes this effortless and yields juicy, seasoned meat; if baking your own, season with salt and pepper and bake until 165°F (74°C) internal temperature.
• Avocado: 2 large ripe avocados. Look for fruit that yields slightly to gentle pressure but isn’t mushy. Hass avocados provide the creamiest texture and best flavor.
• Corn: 1 cup corn kernels (about from 1 cooked ear). Fresh, just-cut corn offers the best sweetness and snap; frozen thawed is a fine swap in off-season months.
• Bacon: 6 ounces lean bacon, cooked and chopped. I often use uncured turkey bacon for a leaner result—cook until crisp and drain on paper towels.
• Herbs: 1/4 cup chives (or green onion), chopped, plus 2 tablespoons fresh dill, chopped. These brighten the salad; snip finely so they distribute evenly.
• Optional egg: 2 hard-boiled eggs, halved or quartered. They add a creamy, savory richness and more protein when desired.
• For the dressing: 3 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon sea salt (adjust to taste), and 1/8 teaspoon black pepper. Use freshly squeezed lemon for the cleanest, liveliest flavor.

Instructions

Prepare the chicken: Dice or shred the 2 large cooked chicken breasts into bite-sized pieces and place them into a large mixing bowl. If using rotisserie chicken, remove skin and any large pieces of fat; shred against the grain for tender bites. Taste a small piece and adjust seasoning with a pinch of salt if the chicken is very bland. Prep the avocado and vegetables: Peel and pit 2 large avocados, then slice into bite-sized chunks. Add them to the bowl last to minimize mashing. If using fresh corn, cut kernels from 1 cooked ear with a sharp knife; if using frozen, thaw and pat dry. Toss in the corn, chopped chives (or green onion), and chopped dill. Cook and add bacon: Cook 6 ounces of bacon until crisp in a skillet over medium heat—about 8–10 minutes depending on thickness. Drain on paper towels and roughly chop. If you prefer less fat, use uncured turkey bacon and cook until just browned and crisp. Add the chopped bacon to the chicken mixture. Make the dressing: Combine 3 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl and whisk until emulsified. Taste and adjust: more lemon for brightness or a touch more oil for silkiness. Pour the dressing over the salad and toss gently; avocado should remain in distinct chunks. Finish and serve: Gently fold in the avocado last to prevent mashing. If using hard-boiled eggs, arrange halves or quarters on top or fold them in for a more rustic presentation. Chill briefly if you prefer it cold, or serve immediately. Each serving is about 1 cup as a side; double the portions if serving as a main over greens.

Storage Tips

For short-term storage, transfer the salad to an airtight container and press plastic wrap directly onto the surface before sealing the lid; this limits avocado oxidation and keeps the top from turning brown. Refrigerate for up to 3–4 days. If you want to freeze portions, skip the avocado and egg—freeze the chicken-and-corn mixture (dressing on the side) in a labeled freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and add fresh avocado and egg when ready to serve. To reheat, gently warm only the chicken-and-corn mix in a skillet for a minute or two and then cool slightly before combining with avocado to avoid mushiness.

Ingredient Substitutions

If you need swaps, canned or pouched chicken (well drained) is a convenient substitute for rotisserie. Frozen corn thawed and patted dry replaces fresh kernels admirably. For a lower-fat version, use uncured turkey bacon or omit bacon and add toasted sunflower seeds for crunch. If you cannot eat egg, leave it out without compromising structure; a small scoop of plain Greek yogurt (2 tablespoons) can boost creaminess if you want a slightly tangier dressing, though that adds dairy. For a citrus twist, try half lemon and half lime juice for the dressing.

Serving Suggestions

This salad is versatile: serve it on a bed of mixed greens for a light lunch, pile it into butter lettuce cups for finger-friendly bites, or spoon it onto toasted sourdough for open-faced sandwiches. Garnish with extra chopped chives, a sprinkle of flaky sea salt, or a few lemon zest shavings for a fresh pop. For a picnic, pack the salad chilled with separate slices of lemon and pita or crackers. Pair with a crisp white wine or iced tea on warm days.

Cultural Background

While there isn’t a single origin story for this mix, it sits comfortably in the American tradition of ingredient-forward salads that celebrate seasonal produce—think cobb and chicken salad families. Avocado became a mainstream salad addition in American cuisine in the late 20th century, driven by broader availability and rising appreciation for healthy fats. Combining avocado with protein and a citrus dressing draws on both Californian and coastal influences where fresh produce and vibrant dressings dominate.

Seasonal Adaptations

In summer use sweet corn straight off the cob and fragrant garden dill; in fall and winter swap corn for roasted sweet potato cubes or pomegranate seeds for a seasonal sweetness and crunch. For spring, add bright peas and extra lemon zest. Holiday gatherings welcome a nutty twist—toast walnuts or pepitas and sprinkle on top for festive texture. Adjust herb quantities seasonally to match freshness and intensity.

Meal Prep Tips

To meal prep, mix the chicken, corn, bacon, chives, and dressing in a large bowl and portion into individual containers. Keep avocado halves and hard-boiled eggs separate in small containers to add on the day of eating. Use shallow containers for quick cooling in the fridge and consume within 3 days. Label each container with the assembly date. If you plan to transport, pack dressing separately and toss just before serving to maintain optimal texture.

This salad is one of those simple pleasures that’s easy to make your own—swap herbs, adjust bacon, or double the dressing if you like it extra bright. Serve cold, serve warm, and most importantly, share it with people who appreciate bold, fresh flavors.