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Avocado Chicken Salad

Avocado Chicken Salad
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★★★★★

4.8 from 28 reviews

This Avocado Chicken Salad is a fresh, protein-packed dish combining tender cooked chicken, creamy avocados, sweet corn, and crispy bacon. Tossed with a zesty lemon and olive oil dressing, and accented by fresh herbs and optional hard-boiled eggs, it makes a perfect light lunch or dinner that’s both satisfying and nutritious.

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 dill, chopped (or to taste)
  • 2 hard-boiled eggs (optional, halved or quartered)

Dressing Ingredients

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

Instructions

  1. Prepare the chicken: Dice or shred the 2 large cooked chicken breasts into bite-sized pieces and place them into a large mixing bowl, ensuring the pieces are evenly sized for easy eating.
  2. Prepare the avocados: Peel and pit the 2 large avocados, then slice them into bite-sized pieces. Gently add these to the mixing bowl with the chicken, being careful not to mash them.
  3. Add remaining salad ingredients: Add 1 cup of freshly cooked corn kernels, the chopped green onions or chives, the cooked and chopped bacon, and the fresh chopped dill into the bowl. Toss gently to combine all ingredients.
  4. Make the dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, sea salt, and black pepper until well combined and slightly emulsified.
  5. Toss the salad: Pour the dressing over the salad ingredients in the large bowl and gently toss to coat evenly, making sure the avocados and chicken are well dressed.
  6. Add optional eggs and serve: If desired, slice the hard-boiled eggs into halves or quarters and arrange on top or mixed gently into the salad. Serve immediately for the freshest taste and texture.

Notes

  • Use freshly cooked corn for the best sweetness and texture, but canned or frozen corn can be substituted if needed.
  • For easier peeling of hard-boiled eggs, cool them immediately in ice water after boiling.
  • Adjust salt and pepper to your taste preference.
  • To keep avocados from browning, toss with lemon juice promptly and serve the salad soon after preparation.
  • This salad can be served chilled or at room temperature.

Nutrition

Keywords: Avocado Chicken Salad, Healthy Chicken Salad, Low Carb Salad, Avocado Recipes, Protein Salad

Find it online: https://platedandproud.com/avocado-chicken-salad/