Savory Avocado Chicken Salad

Here’s my go-to avocado chicken salad recipe, with creamy mashed avocados, tender shredded chicken, fresh crunchy veggies, and a hint of lemon to bring it all together.

This chicken salad has become my lunchtime favorite, and I always make extra to pack in the kids’ lunch boxes the next day. It’s perfect on toasted bread or wrapped in lettuce leaves when you’re trying to keep things light.

What Kind of Avocado Should I Use?

For this chicken salad, you’ll want to use Hass avocados that are perfectly ripe – they should yield slightly when gently pressed but shouldn’t feel mushy. If your avocados are too firm when you buy them, let them ripen at room temperature for a few days, or speed up the process by placing them in a paper bag with a banana. The best avocados for this recipe will have dark, almost black skin and feel heavy for their size. To check for ripeness, remove the small stem at the top – if it’s green underneath, you’re good to go, but if it’s brown, the avocado might be overripe.

Options for Substitutions

This fresh salad is pretty adaptable and here’s how you can switch things up:

• Chicken breasts: You can easily swap the chicken breasts with rotisserie chicken, canned chicken, or even turkey breast. If you’re looking for a vegetarian option, try chickpeas or white beans instead.
• Avocados: Avocados are pretty key to this recipe, but if you’re in a pinch, you could use Greek yogurt mixed with a bit of mayo as a creamy alternative. Just know it’ll give you a different taste and texture.
• Corn: Fresh, frozen, or canned corn all work well here. You could also swap it with diced bell peppers or cucumber for a different crunch.
• Bacon: Turkey bacon works great as a lighter option. For vegetarian versions, try smoky-flavored tempeh or just add some extra nuts for crunch.
• Chives: Green onions, red onions, or regular onions work fine – just chop them small. You could even use dried chives in a pinch.
• Lemon juice: Lime juice makes a great substitute and can add a nice Mexican-inspired twist. Apple cider vinegar works too, but start with half the amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making avocado chicken salad is timing – cutting your avocados too early can lead to browning, so always add them last and toss with lemon juice right away to keep that fresh green color. A common mistake is using warm chicken, which can make your avocados mushy and affect the overall texture, so make sure your chicken is completely cooled before mixing it with other ingredients. To get the best flavor, avoid skipping the resting time – letting the salad chill in the fridge for at least 30 minutes allows all the flavors to blend together perfectly, though don’t leave it for more than 4 hours or the avocados might start to oxidize. For the best texture, make sure to dice your chicken and avocados into similar-sized pieces (about 3/4 inch cubes), as this ensures you get a perfect bite every time.

What to Serve With Avocado Chicken Salad?

This fresh and creamy avocado chicken salad works great as a sandwich filling between slices of toasted sourdough or tucked into a warm pita pocket. If you’re watching your carbs, try serving it over a bed of crisp lettuce leaves or wrapped in large butter lettuce leaves for an easy lunch. You can also pair it with some crunchy sides like pickle spears, sweet potato chips, or fresh cucumber slices to add different textures to your meal. For a light dinner option, serve it alongside some cherry tomatoes and a handful of your favorite crackers.

Storage Instructions

Keep Fresh: This avocado chicken salad is best enjoyed the day it’s made, but you can keep it in the fridge for up to 24 hours. To prevent the avocados from browning too quickly, press plastic wrap directly onto the surface of the salad and make sure your container has an airtight lid.

Prep Ahead: Want to get a head start? Cook your chicken and bacon up to 2 days before, and store them separately in the fridge. You can also prep the corn and chop the herbs. Just wait to cut and mix in the avocados until you’re ready to serve – this keeps everything fresh and prevents browning.

Pack for Lunch: If you’re taking this salad to work or on a picnic, try layering the ingredients in your container with the avocado mixture at the bottom and the bacon on top to keep it crispy. Add an extra squeeze of lemon juice on top of the avocado to help maintain its color.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 40-50 g

Ingredients

• 2 large cooked chicken breasts (either shredded or diced)
• 2 large avocados
• 1 cup corn kernels (from one cob, cooked)
• 6 ounces lean bacon (cooked and cut into pieces)
• 1/4 cup chopped chives (or green onions)
• 2 tablespoons chopped dill (more or less to taste)
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (adjust to preference)
• 1/8 teaspoon black pepper

Step 1: Prepare the Chicken and Avocado

Begin by dicing or shredding 2 large cooked chicken breasts and placing them into a large mixing bowl.

Next, peel and pit 2 large avocados, then slice them into bite-sized pieces and add them to the mixing bowl with the chicken.

Step 2: Add Additional Ingredients

Add 1 cup of cooked corn to the mixing bowl.

Freshly cooked corn will offer the best flavor.

Then, toss in 1/4 cup of chopped green onion, some chopped bacon, and 2 tablespoons of fresh dill for added taste and texture.

Step 3: Make the Dressing

In a small bowl, combine your preferred dressing ingredients and stir until smooth and well mixed.

You could use a simple mix of olive oil, lemon juice, salt, and pepper for a fresh flavor, or any dressing you prefer.

Drizzle the dressing over your salad in the large mixing bowl.

Step 4: Toss and Serve

Gently toss all the ingredients in the mixing bowl until well combined, ensuring the dressing evenly coats the chicken and vegetables.

For an optional touch, serve with slices of hard-boiled egg on top or on the side.

Serve immediately and enjoy this fresh, filling salad!