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how to make avocado chicken salad recipe

Avocado Chicken Salad Recipe

Avocado chicken salad pairs perfectly with crispy tortilla chips, adding a satisfying crunch for dipping. Whole grain bread is also great for scooping or making a hearty sandwich.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 6
Calories 324 kcal

Equipment

  • Bowl

Ingredients
  

Avocado Chicken Salad Components:

  • 2 ripe avocados
  • 2 large cooked chicken breasts shredded or diced
  • 1/4 cup diced red bell pepper
  • 1 cup fresh corn kernels removed from 1 cooked ear
  • 2 hard-boiled eggs cut into halves or quarters
  • 1 Tbsp chopped fresh cilantro
  • 1/4 cup finely chopped green onions or chives
  • 5 oz lean bacon crisped and chopped
  • 2 Tbsp fresh dill minced

Lemon Dressing:

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • 1/8 tsp freshly ground black pepper
  • 1 tsp sea salt or to preference

Instructions
 

Step 1: Prepare the Ingredients

  • Gather all your ingredients and prep them. Dice the avocados, shred the chicken if not already done, chop the veggies, and boil the eggs. It saves time and sets everything up for easy assembly.

Step 2: Make the Dressing

  • In a bowl, whisk together the olive oil, lemon juice, salt, and pepper. This dressing will be the magic that ties your salad together. Adjust the flavors according to your preference.

Step 3: Combine Chicken and Veggies

  • In a large bowl, mix the chicken, corn, red bell pepper, hard-boiled eggs, chopped onions, cilantro, and dill. Toss everything together until evenly distributed.

Step 4: Add Avocado

  • Slice your avocados and gently fold them into the chicken and veggie mixture. This part requires a little care to keep the avocado chunks intact.

Step 5: Pour on Dressing

  • Drizzle your lemon dressing over the salad. Use a spatula to fold everything gently without mashing the avocados. It should be well-coated but still cohesive.

Step 6: Add Bacon

  • Top with crispy bacon for that irresistible crunch. Mix it in or leave it on top for presentation.

Step 7: Chill and Serve

  • Let the salad chill in the refrigerator for about 30 minutes before serving. This helps the flavors meld together beautifully.

Notes

  • Choose Ripe Avocados: Ensure your avocados are perfectly ripe for the best taste and creaminess.
  • Adjust Ingredients: Feel free to swap out veggies based on what you have on hand or what you prefer.
  • Make Extra Dressing: If you love dressing, make a little extra to drizzle on top just before serving.
  • Balance the Flavors: Taste as you go, and adjust the salt and lemon to your liking.
  • Serve Cold: This salad is best served chilled, so giving it time in the fridge can improve the experience.
 

Nutrition

Serving: 204gCalories: 324kcalCarbohydrates: 11gProtein: 24gFat: 21.8gSaturated Fat: 3.8gCholesterol: 255mgSodium: 542mgFiber: 8gSugar: 1g
Keyword Avocado Chicken Salad Recipe
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