Avocado Chicken Salad

This flavorful avocado chicken salad recipe combines grilled chicken, avocado, corn, and bacon in one zesty main or side dish. I love how creamy it is without mayonnaise! Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 374kcal

Author Arman Liew

Ingredients

10 1/2 ounces cooked chicken breast * See notes
2 large avocados ripe
1/2 cup corn
2 ounces cooked bacon finely chopped
2 scallions sliced
2 teaspoons dill fresh
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Chop the chicken, avocado, bacon, and scallions into bite-sized pieces.
In a salad bowl, combine the chicken, avocados, corn, bacon, and scallions.
In a small bowl, combine lime juice, olive oil, salt, pepper, and fresh dill.
Pour the dressing over the salad and mix everything together.

Video

Notes

Any kind of cooked chicken breast works. My air fryer chicken breast, sous vide chicken breast, baked chicken breast, cast iron chicken breast, and pan fried chicken breast are all super speedy options.

STORAGE. Keep the leftover salad in the bowl or transfer it to an airtight container. Press a layer of plastic wrap directly on top of the salad to prevent the avocado from browning further. Place a lid on top and store it in the fridge for 3 to 4 days.

Recipe variations

Use other cuts of chicken, like chicken thighs or chicken tenderloins.
Add other vegetables, like diced tomato, red peppers, fresh cilantro, and parsley are all fabulous additions.
Make it creamier. I feel the avocado adds plenty of creaminess, but if you want it even creamier, add around 1/2 cup of full-fat plain Greek yogurt or sour cream.

Nutrition