Description
This creamy and flavorful Avocado Chicken Salad combines tender shredded chicken, ripe avocados, fresh corn, crispy bacon, and fresh herbs, all tossed in a zesty lemon and olive oil dressing. It is a quick and nutritious dish perfect for a light lunch or dinner, offering a satisfying blend of protein, healthy fats, and vibrant textures.
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 fresh 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, ensuring the pieces are bite-sized.
- Prepare the avocado: Peel and pit 2 large avocados, then slice them into bite-sized pieces before adding to the mixing bowl with the chicken.
- Add corn and herbs: Add 1 cup of freshly cooked corn kernels to the bowl along with chopped green onion (chives), chopped cooked bacon, and freshly chopped dill for flavor and texture.
- Make the dressing: In a small bowl, combine 3 tablespoons of freshly squeezed lemon juice, 3 tablespoons of extra virgin olive oil, 1 teaspoon of sea salt, and 1/8 teaspoon of black pepper. Stir well to emulsify.
- Toss the salad: Drizzle the dressing over the salad ingredients in the large bowl. Gently toss everything together to coat all ingredients evenly with the dressing.
- Serve with eggs: If desired, garnish the salad with halved or quartered hard-boiled eggs for extra protein and visual appeal. Serve immediately.
Notes
- Freshly cooked corn is preferred for the best flavor and texture.
- Use ripe avocados that are slightly soft to the touch for creaminess.
- For a lower fat option, reduce the amount of olive oil or use less bacon.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Optional hard-boiled eggs add extra protein but can be omitted for a lighter salad.
- Adjust salt and lemon juice to taste to balance flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for cooking bacon and corn, if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
