Avocado Chicken Salad
Tender chicken, crispy bacon, sweet corn, and creamy avocado tossed in a bright lemon dressing. This chicken salad is ready in 30 minutes (or 20 with rotisserie chicken) and needs no mayo. Perfect for meal prep, easy lunches, or serving at gatherings.
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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
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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
Serving: 1g | Calories: 433kcal | Carbohydrates: 11g | Protein: 36g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 430mg | Potassium: 948mg | Fiber: 5g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg
