Name: Avocado Chicken Salad at Home
Yield: 4

Avocado Chicken Salad is filled with fresh corn, creamy avocado, tender chicken, crispy bacon, tangy red onion, and the best dressing!

author’s note

Lunch Just Got Way More Exciting!

Chicken and tuna salads are my go-to lunches. It is satisfying to them! I’m always trying out new flavors to keep things interesting, and this chicken salad with avocado is a new favorite!

There’s no mayo or sour cream, but it still has all the flavor! A super tasty dressing covers the chicken, bacon, and veggies, it’s so good.

It is satisfying to the flavor fresh dill adds, but you can skip it if it’s not your thing. Or, try a different herb like parsley, basil, or cilantro.

Ingredients

Ingredient	Tips & Swaps
Chicken	Rotisserie chicken keeps this fast and straightforward. Any cooked, shredded chicken works.
Avocados	Ripe but still firm is best so they hold their shape when tossed.
Corn	Fresh grilled corn adds great flavor. Fire roasted frozen corn works well too.
Bacon	Oven baked bacon gives the best texture, but microwave bacon works in a pinch.
Red Onion	Soak in cold water to mellow the bite or skip if you are not a fan.
Fresh Dill	Adds a fresh pop of flavor. Parsley, basil, or cilantro also work.
Dijon Mustard	Helps thicken the dressing and adds depth. Do not skip it.

The dressing for this avocado chicken salad in a little container to drizzle on the salad.

How To Make Avocado Chicken Salad

Cook Corn: Sauté or grill the corn, then let it cool.
Dressing: Mix ingredients in a jar, add salt and pepper, and shake until combined.
Assemble Salad: In a big bowl, mix chicken, corn, avocado, bacon, red onion, and dill.
Add Dressing: Pour dressing over the salad (as much as you like) and toss to mix.
Serve: Eat right away; this salad is best fresh.

All the ingredients in this recipe added to a bowl ready to be tossed together with the dressing.

How To Serve Chicken Avocado Salad

There are lots of ways to serve this salad, it’s super flexible!

In a Sandwich: Put it between slices of toasted bread or a croissant.
On Salad Greens: Serve it on top of lettuce or spinach. Or make lettuce wraps by scooping this salad into butter lettuce leaves.
In a Wrap: Roll it up in a tortilla with some veggies; like this chicken salad wrap.
With Crackers: Eat it with crackers.
In an Avocado: Fill an avocado half with the salad.

Storage

Fridge: Store the avocado chicken salad in a sealed container in the fridge.
Separate Avocados: If you want leftovers, don’t add the avocado in the chicken salad, or it will get mushy. Add them just before eating.
Eat Quickly: If you add avocado, eat the salad the same day. Without avocado, it’s good for 3-5 days.