This avocado chicken salad comes together in 30 minutes, or just 20 if you use rotisserie chicken. It’s loaded with crispy bacon, sweet corn, and a simple lemon dressing, and the avocado makes it creamy without any mayo.
Eat it straight from the bowl, pile it on gluten-free bread, or serve it with crackers for an easy lunch or dinner. It’s one of those recipes you’ll make over and over because it’s fast, filling, and uses ingredients you probably already have.
Why You’ll Love This Recipe
Looking for more gluten-free chicken recipes? Cranberry Chicken Salad / Roasted Chicken Poblano Soup / Roasted Chicken Thighs / Baked Chicken Kabobs
Ingredients
TIP
To make shredding chicken easier, use a hand mixer or stand mixer! After cooking, place the chicken breasts in a bowl and mix on low speed for 30 seconds to 1 minute. It’s quick, effortless, and creates perfectly shredded pieces for your salad.
Ingredient Notes
- Chicken Breasts – Rotisserie chicken is the fastest option. You can also use leftover grilled chicken, baked chicken breasts, or Roasted Chicken Thighs (I follow this recipe and just use boneless skinless chicken thighs instead!). Shred or dice into bite-sized pieces.
- Avocado – Choose ripe avocados that give slightly when pressed. If prepping ahead, toss diced avocado with lemon juice to prevent browning and add it just before serving.
- Corn – Fresh corn cut off the cob is best in summer. Frozen corn (thawed) works year-round. Canned corn is fine in a pinch, just drain well.
- Bacon – Use thick cut bacon for best results. I like to cut my bacon into lardons and sauté in a skillet for 3-4 minutes until crispy. Then I roughly chop the bacon further with a chef’s knife to get small bits. While you could use store-bought bacon bits, I don’t recommend it. The flavor and texture of thick-cut bacon cooked on the stove top cannot be rivaled.
- Lemon Juice – Freshly squeezed lemon juice gives the dressing a bright, zesty flavor. I don’t recommend using bottled lemon juice. It is an artificial and almost metallic taste. One large lemon yields about 3 tablespoons juice.
- Green Onion – Use the green tops for a mild, fresh flavor. If you don’t have green onion, finely chopped chives for a slightly different flavor.
- Cilantro – If you don’t like cilantro or it tastes soapy to you, you can omit it or use parsley instead.
- Olive Oil – High-quality extra virgin olive oil works best for the dressing, adding richness and flavor. You’ll taste the flavor in the vinaigrette, so be sure to not use light olive oil which has a more neutral flavor.
- Salt and Black Pepper – Use kosher salt and freshly ground black pepper for the best seasoning. Adjust to taste, especially if your bacon is particularly salty.
Step-by-Step Instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, but don’t add the avocado until right before serving. Prep the chicken, bacon, corn, cilantro, and green onions up to 2 days ahead and store in the fridge.
Absolutely. Rotisserie chicken is the fastest option and what makes this recipe so easy. Just make sure it’s gluten-free if you’re celiac (like me). Use about 2-3 cups of shredded meat (roughly one small rotisserie chicken).
Serve it as a main dish on its own, over greens for a lighter option, or alongside gluten-free tortilla chips or crackers for a fun and crunchy side.
Expert Tips
Storage instructions
Storage: Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. The surface of the avocado may not be as green as it was, but the lemon vinaigrette helps keep it fresh and it will taste just as good for up to 2 days in the refrigerator if you’re making this for meal prep.
Keeping Avocado Fresh: If you’re planning to store the salad, consider leaving out the avocado when assembling. Add freshly diced avocado right before serving for the best texture and flavor.
Reviving Leftovers: Give the salad a good stir before serving to redistribute the dressing and refresh the ingredients. It helps to leave the avocado chicken salad out at room temperature for about 15 minutes to let the vinaigrette come to room temperature. If needed, add a little more lemon juice or olive oil to brighten the flavors.
Serving Suggestions
Serve this avocado chicken salad with Gluten-Free Pasta Salad when you’re feeding a crowd at a BBQ or potluck. Pile it on slices of Gluten-Free Focaccia for an easy sandwich lunch, or toast the focaccia first for extra texture. Pair with Farmer’s Market Salad with Mustard Vinaigrette when you want multiple salads on the table. For a different chicken salad flavor, try Cranberry Chicken Salad with dried cranberries and pecans instead.
You can also serve this with tortilla chips for scooping, stuff it in lettuce cups, or spread it on gluten-free crackers for a quick snack.
More gluten-free salads to try
Did you make this recipe?
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Avocado Chicken Salad
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts - or 3 cups shredded rotisserie chicken
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
For the Chicken Salad:
- 4 slices thick-cut bacon - cooked and crumbled
- 1 cup corn kernels - fresh, frozen, or canned
- 2 tablespoons green onion - sliced
- 2 avocados - diced
- 2 tablespoons fresh cilantro - chopped
For the Lemon Dressing:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
If Using Rotisserie Chicken:
- Shred 2-3 cups of cooked rotisserie chicken into bite-sized pieces. Skip to assembling the chicken salad.
If Cooking Chicken from Scratch:
- Season 2 boneless skinless chicken breasts with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper
- Heat a cast iron skillet over medium heat and add 1 tablespoon olive oil.
- Cook the chicken for 6–7 minutes on each side, or until fully cooked and golden brown.
- Let the chicken rest for a few minutes, then shred or chop into bite-sized pieces.
Assemble the Chicken Salad:
- Prepare the Salad: In a large bowl, combine the cooked chicken, cooked and crumbled 4 slices thick-cut bacon, 1 cup corn kernels, 2 tablespoons green onion, 2 avocados, and 2 tablespoons fresh cilantro. Set aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper until well combined.
- Assemble the Salad: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- Serve: Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.
Notes
- Rotisserie chicken shortcut. Use 2-3 cups shredded rotisserie chicken to make this in 20 minutes instead of 30. Make sure it’s gluten-free if you’re celiac.
- Corn prep. If using frozen, thaw and drain well. If using canned, drain and pat dry to avoid watering down the dressing.
- Storage. Keep in the fridge for 2-3 days. The avocado surface may brown slightly but it’s still safe to eat.
Nutrition
