This refreshing and healthy avocado chicken salad combines tender chicken, creamy avocado, and zesty flavors.
It’s mayo-free, packed with protein and healthy fats, and it’s quickly become my go-to for hot summer days when you want something fresh, filling, and downright delicious.
Whether you’re looking to use up leftover chicken or just craving something light yet satisfying, this avocado chicken salad has your back.
Why You’ll Love This Avocado Chicken Salad
Time-Saver: With pre-cooked chicken and simple ingredients, this recipe comes together fast. So it’s ideal for busy weeknights or last-minute meal prep.
Crunchy Bacon Bonus: The chicken is tender, and the avocado is creamy. Luckily, there’s also a salty-smoky kick of crunch to keep things interesting.
Crowd-Pleasing Versatility: Serve this salad in multiple ways – as a main course, in sandwiches, wraps, or with crackers. You can also tweak it however you like!
Ingredients
- Cooked Chicken Breast: Tender, juicy chicken provides a lean protein base for the salad. Shred or chop it into bite-sized pieces for easy eating.
- Ripe Avocados: Creamy, buttery avocados add rich flavor and healthy fats. Look for avocados that yield to gentle pressure but that don’t feel hollow.
- Corn Kernels: Sweet, crisp corn kernels bring pops of flavor and texture to every bite. Fresh, canned, or thawed frozen corn all work well.
- Red Onion: Zingy, spicy red onion provides an aromatic kick that complements the mild avocado.
- Fresh Cilantro: Bright, citrusy cilantro adds a distinctive Mexican flair. Leave it out if you’re a hater, but maybe swap in some fresh parsley instead.
- Dressing: A simple combination of tangy lime juice, fruity olive oil, and salt and pepper creates a light, zesty dressing that ties all the flavors together.
- Crispy Bacon: Salty, smoky, crunchy bacon bits are a delicious addition. Be sure you cook it nice and crispy!
How to Make Avocado Chicken Salad
This isn’t your grandma’s chicken salad.
The creamy avocado and tender chicken come together with the sweet corn, zesty lime, and fresh cilantro to create a flavor fiesta in every bite!
But as impressive as it is, it’s ready in just 1-2-3!
1. WHISK the dressing ingredients until smooth and well blended.
2. MIX in the salad ingredients until evenly coated in the dressing.
3. SERVE right away in sandwiches, with crackers, or in lettuce cups.
Tips For the Best Avocado Chicken Salad
If you’re looking for a new recipe to spice up your meal prep routine, you’ve got to try this avocado chicken salad.
It’s cool, it’s fresh, and it’s ready to rock your taste buds!
But before you get mixing, check out these top tips!
- Chicken options: Rotisserie chicken is a quick and flavorful option, but you can also use leftover baked or grilled chicken. Just be sure to cut or shred it into bite-sized pieces.
- Ripe avocados: Choose avos that are firm yet give slightly when gently squeezed. If they’re not ripe, they’ll be hard to eat.
- Make it creamy. Mash some of the avocado and mix it with the dressing for a creamier finish.
- Prep ahead: Chop all ingredients except avocados and mix the dressing ahead of time to make assembly quick and easy.
- Mix gently: To avoid mashing the avocados, gently fold the ingredients together until well combined.
- Optional add-ins: Add crumbled feta, shredded cheese, cherry tomatoes, chopped nuts, or hard-boiled eggs for extra flavor and protein.
- Serve options: Serve the salad chilled as a main course, in sandwiches, wraps, or with crackers.
How to Store
You’ve probably already guessed that this salad won’t freeze well. The avocados will turn to mush after thawing.
And unfortunately, it doesn’t store for long, as the avocado will start to brown after a day or two.
Luckily, you can prep most of it in advance, then mix and serve when you need it. Just don’t add the avocado until you’re ready to serve.
And if you have leftovers, here’s what to do:
To Store: Transfer leftovers to an airtight container and press plastic wrap directly onto the surface to prevent browning. Seal with a lid and store in the fridge for 1-2 days. Give the salad a gentle stir before serving to redistribute the dressing and ingredients.
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Avocado Chicken Salad
6
servings10
minutes333
kcalThis refreshing avocado chicken salad combines tender chicken, creamy avocado, and zesty flavors. It’s mayo-free and packed with protein and healthy fats.
Ingredients
- For the Dressing
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
- For the Salad
6 strips bacon, cooked and crumbled
2-3 cooked chicken breasts, shredded or chopped (about 3 cups)
2 large ripe avocados, pitted and diced
1 cup corn kernels
1 small red onion, finely chopped
2 tablespoons fresh cilantro, chopped
Instructions
- In a large bowl, whisk the lime juice, olive oil, salt, and pepper to make the dressing. Taste and adjust the seasoning as needed.
- Add the crumbled bacon, cooked chicken, diced avocados, corn, red onion, and cilantro. Mix until everything is evenly coated.
- Serve immediately in lettuce cups, on bagels, in sandwiches or wraps, or with crackers.
Notes
- For a time-saving tip, use rotisserie chicken or leftover cooked chicken breast.
- To make it paleo-friendly, substitute the corn with diced cucumber.
- For extra protein, add 2 hard-boiled eggs, chopped.
