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A creamy, tangy avocado chicken salad with crisp bacon and sweet corn—ready in 15 minutes, perfect for light lunches or as a side. Uses rotisserie or leftover chicken for speedy prep.
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.
In my kitchen this salad became a hit because it’s both indulgent and simple. Guests always comment on the creaminess from the avocado paired with the bright lemon bite. On a recent picnic my cousin proclaimed it better than any deli salad she had tried, which made me smile and write down the tweaks I’d made for next time—more dill, slightly larger bacon pieces, and corn cut straight from the cob for superior texture.
My favorite thing about this dish is how forgiving it is: on a hectic weeknight I’ll use canned chicken and frozen corn and still get rave reviews. The lemon dressing ties all the flavors together without needing mayonnaise, which keeps the texture bright and lets the avocado shine. At summer gatherings it always disappears first—people love the combination of creamy and crunchy.
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.
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.
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.
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.
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.
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.
Add the avocado last and fold gently to preserve its shape and prevent mushiness.
Use freshly squeezed lemon juice for the dressing to ensure the brightest flavor.
Cook bacon until crisp and drain well—this prevents excess grease from softening the salad.
If using frozen corn, thaw and pat dry to avoid watering down the salad.
Reserve a small amount of dressing to drizzle on individual servings rather than tossing everything if you prefer a lighter coating.
This nourishing avocado chicken salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—use rotisserie, leftover baked chicken, or well-drained canned chicken. For the best texture, shred rotisserie or baked chicken.
Keep avocado out until serving or press plastic wrap onto the salad surface to slow browning. Adding a squeeze of extra lemon also helps.
Make everything except avocado and egg up to 24 hours ahead. Add avocado and egg right before serving for best texture.
This Avocado Chicken Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Dice or shred the cooked chicken breasts into bite-sized pieces and place into a large mixing bowl. Taste and add a pinch of salt if needed.
Peel and pit avocados, cut into chunks. Add corn kernels, chopped chives, and chopped dill to the bowl. Keep avocado addition gentle to avoid mashing.
Cook bacon until crisp, drain and chop. For a lighter option, use uncured turkey bacon. Add chopped bacon to the chicken and vegetable mix.
Whisk lemon juice, olive oil, salt, and pepper until combined. Adjust seasoning, then drizzle over the salad and toss gently to combine.
Gently fold in avocado last. Add hard-boiled eggs if using. Serve chilled or at room temperature—each serving is about 1 cup as a side.
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This recipe looks amazing! Can't wait to try it.
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