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
Scale
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.
