This avocado chicken salad is a vibrant blend of bold, fresh ingredients. Juicy chicken, crispy bacon, and creamy avocado are tossed in a zesty lemon dressing, creating a dish that’s packed with flavor and easy to prepare.
Serve it for lunch gatherings, backyard barbecues, or as part of a build-your-own salad bar for your next party! Whether it’s for a casual lunch or a crowd-pleasing dinner, this recipe is a guaranteed favorite!
Why You’ll Love This Recipe
Looking for more 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 – Boneless, skinless chicken breasts are lean and versatile, but chicken thighs can be substituted for a juicier option. For convenience, use shredded gluten-free rotisserie chicken to save time.
- 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, frozen, or canned corn all work here. If using canned, drain and rinse it well. Thaw frozen corn as directed on the packaging. For added flavor you can grill corn on the cob for a smoky flavor and cut off the kernels.
- 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.
- 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. Ingredient 5 – Description in 1-2 sentences of important ingredient notes, swaps, or what to look for at the grocery store
- 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 it’s best to wait to add the avocado until just before serving to prevent browning.
Absolutely! Just make sure it’s gluten-free if you’re on a gluten-free diet. Shredded rotisserie chicken is a great time-saver and works perfectly in this recipe.
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.
More gluten-free salads to try
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Avocado Chicken Salad
Ingredients
For the Chicken:
- 2 boneless - skinless chicken breasts
- 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
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Cook the Chicken:
- Season 2 boneless, skinless chicken breasts with ¼ teaspoon salt and ¼ teaspoon 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, 4 slices of crumbled, cooked bacon, 1 cup corn kernels, 2 tablespoons sliced green onion, 2 diced avocados, and 2 tablespoons chopped fresh cilantro. Set aside.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, ¼ teaspoon salt, and ¼ teaspoon 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. Enjoy your fresh and flavorful avocado chicken salad!
Notes
- As always, if you have celiac disease or are on a gluten-free diet, be sure to double check that all of your ingredients are gluten-free. They all should be in this recipe since it’s naturally gluten-free, but if you decide to use pre-made chicken that’s something to look for.
- You can use my cast iron chicken breast recipe as written in the post or use a gluten-free rotisserie chicken instead to make this recipe even quicker and simpler.
- This recipe is best served right away because the avocado will brown as it sits. If you plan to make it ahead of time, omit the avocado until you’re ready to serve. Let the chicken salad sit out at room temperature and give it a good stir to let the vinaigrette come to room temperature.
Nutrition
