Avocado Chicken Salad
This avocado chicken salad features juicy cast iron-seared chicken, crispy bacon, sweet corn, creamy avocado, and a tangy lemon dressing for a flavor-packed dish that’s perfect for entertaining, meal prep, or an easy weeknight meal. Whether you eat it on its own, serve it over lettuce, or wrap it in a gluten-free tortilla, this chicken is always a crowd-pleaser!
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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
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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
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
