If you are looking for a vibrant, fresh, and satisfying dish that combines creamy textures with crunchy bits and a pop of herbal brightness, then the Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe is exactly what you need. This salad is an absolute flavor bomb packed with luscious avocado, juicy chicken, sweet corn, smoky bacon, and a refreshing blend of fresh herbs. Perfect for a quick lunch, a picnic, or a light dinner, it comes together effortlessly and promises to impress every time you serve it.
Ingredients You’ll Need
Nothing complicated here, just simple, wholesome ingredients that bring amazing layers of texture, color, and flavor to the salad. Each element plays its part, from the creamy avocado to the crispy bacon and fragrant herbs, making the dish both balanced and delicious.
- 2 large cooked chicken breasts: Shredded or chopped, these form the hearty protein base for the salad.
- 2 large avocados: Creamy and buttery, they add richness and smooth texture.
- 1 cup corn (from 1 cooked cob): Sweet corn provides a naturally sweet crunch that brightens the dish.
- 6 oz lean bacon (cooked and chopped): Adds irresistible smoky flavor and crunch.
- 1/4 cup chives (or green onion), chopped: Offers a mild onion flavor and fresh green color.
- 2 Tbsp dill, chopped (or to taste): Gives a bright, slightly tangy herbal note that lifts all the flavors.
- 2 hard-boiled eggs (optional, halved or quartered): Adds extra protein and makes the salad more filling.
- 3 Tbsp lemon juice, freshly squeezed: Provides necessary acidity to balance the richness.
- 3 Tbsp extra virgin olive oil: Binds the salad together while adding smooth depth.
- 1 tsp sea salt (or to taste): Enhances all the natural flavors.
- 1/8 tsp black pepper: Adds just a hint of warmth and spice.
How to Make Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe
Step 1: Prep Your Chicken
Start by taking the cooked chicken breasts and shredding or chopping them into bite-sized pieces. This makes every forkful loaded with tender protein. Place the chicken into a large mixing bowl—the foundation of your salad.
Step 2: Add the Avocado
Peel and pit the avocados, then slice them into chunks that will beautifully contrast the chicken’s texture. Gently add these creamy green gems to the bowl, taking care not to mash them too much to keep their delightful texture.
Step 3: Mix in Corn, Bacon, and Herbs
Next, toss in the sweet corn kernels, ideally freshly cooked for the best flavor and crunch. Add the chopped green onion (or chives) and the crisp bacon pieces for that smoky pop. Finally, sprinkle the chopped dill, which adds an aromatic lift that ties all the components together.
Step 4: Make and Add the Dressing
Whisk together fresh lemon juice, extra virgin olive oil, sea salt, and black pepper in a small bowl until well combined. This simple yet zingy dressing brings everything together with brightness and richness. Drizzle it over the salad and gently toss to combine all the flavors evenly. For an extra touch, serve with halved or quartered hard-boiled eggs if you like.
How to Serve Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe
Garnishes
Sprinkle extra fresh dill or chives on top for that irresistible herbaceous fragrance just before serving. A light dusting of paprika or a few lemon wedges on the side can also elevate the presentation and add subtle flavor enhancements.
Side Dishes
This salad pairs wonderfully with simple whole grain crackers, crusty bread, or even wrapped in large lettuce leaves for a lighter, handheld option. It’s also fantastic alongside grilled vegetables or a bowl of your favorite soup to round out the meal.
Creative Ways to Present
For a fun twist, serve the salad stuffed inside ripe tomatoes or bell peppers, or use avocado halves as natural bowls for individual portions. Layer it in a glass jar for a portable and visually stunning lunch option. This Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. Because of the avocado, it’s best enjoyed within 1 to 2 days for optimal freshness and vibrant color before the avocados start to brown.
Freezing
This salad is not ideal for freezing due to the delicate texture of the avocado and fresh herbs. The ingredients will lose their bright texture and flavor once thawed, so it’s best to enjoy this dish fresh.
Reheating
Since the salad is meant to be served cold or at room temperature, reheating is not recommended. If you want a warm meal, enjoy the salad components separately or warm just the chicken before mixing it back in.
FAQs
Can I use canned corn instead of fresh?
While fresh cooked corn gives the best sweet crunch, canned corn can work in a pinch. Just be sure to drain and rinse it well to avoid excess moisture diluting the salad.
Is the bacon necessary?
Bacon adds wonderful smokiness and texture, but you can omit it for a lighter version or substitute with smoked turkey or crispy fried shallots for a different twist.
Can I make this salad vegan?
Yes! Replace the chicken with chickpeas or tempeh, substitute bacon for smoked tempeh or coconut bacon, and leave out the eggs or use vegan egg alternatives.
How do I prevent the avocado from browning?
The fresh lemon juice in the dressing helps slow the browning process. For extra protection, press plastic wrap directly onto the surface of the salad when storing it.
What herbs go well with this salad?
Dill is the star herb here, but you can also experiment with fresh parsley, cilantro, or basil to add your own unique flavor signature.
Final Thoughts
This Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe quickly became one of my all-time favorites because it’s fresh, flavorful, and comforting all at once. Whether you want a nutritious lunch, a beautiful picnic dish, or a quick dinner that doesn’t skimp on taste, this salad ticks all the boxes. Give it a try and watch how it becomes a go-to in your recipe collection!
Print
Avocado Chicken Salad with Corn, Bacon, and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This creamy and refreshing Avocado Chicken Salad combines tender cooked chicken, ripe avocados, sweet corn, crispy bacon, and fresh herbs, all tossed in a bright lemon and olive oil dressing. Perfect as a light main dish or a satisfying side, it offers a nutritious blend of protein and healthy fats with vibrant flavors and a delightful texture contrast.
Ingredients
Salad Ingredients
- 2 large cooked chicken breasts (shredded or chopped)
- 2 large avocados
- 1 cup corn (from 1 cooked cob)
- 6 oz lean bacon (cooked and chopped)
- 1/4 cup chives or green onion, chopped
- 2 Tbsp fresh dill, chopped (or to taste)
- 2 hard-boiled eggs (optional, halved or quartered)
Dressing Ingredients
- 3 Tbsp freshly squeezed lemon juice
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Prepare the Chicken: Dice or shred the 2 large cooked chicken breasts and place them into a large mixing bowl to form the base of your salad.
- Add the Avocados: Peel and pit the 2 large avocados, slice them into bite-sized pieces, and add these creamy chunks into the bowl with the chicken.
- Combine Vegetables and Bacon: Add 1 cup of cooked corn (preferably freshly cooked), the chopped green onion or chives, chopped cooked bacon, and fresh dill into the mixing bowl. Gently toss to combine all the solid components evenly.
- Make the Dressing and Toss: In a small bowl, stir together freshly squeezed lemon juice, extra virgin olive oil, sea salt, and black pepper to create a bright and tangy dressing. Drizzle this over the salad ingredients and toss thoroughly to ensure everything is well coated.
- Optional Garnish: Serve the salad topped with slices or quarters of hard-boiled eggs for added protein and visual appeal.
Notes
- Use freshly cooked corn for the best sweetness and texture; frozen or canned corn can be substituted if necessary but drain well.
- For a lower fat option, substitute bacon with turkey bacon or omit altogether.
- Adjust the amount of dill and lemon juice to taste based on herb freshness and acidity preference.
- This salad is best served fresh but can be refrigerated for up to 24 hours in an airtight container.
- Hard-boiled eggs add richness but can be omitted for a lighter or egg-free version.
