This avocado chicken salad is packed with flavor and has the perfect creamy texture without using mayonnaise. If you’re searching for healthy dinner ideas, this recipe keeps things light and satisfying by swapping mayo for fresh avocado, and you truly won’t miss it.
The avocado creates a rich, smooth texture that blends perfectly with the chicken, making every bite creamy while still feeling fresh. It’s simple, flavorful, and easy to enjoy any time of day.
This recipe has become a huge favorite with both adults and kids over the years. It actually started from a craving after a late-night shift, which makes it feel even more like one of those comforting meals you naturally keep coming back to.
Even without mayo, it’s still filling and packed with flavor. It’s the kind of dish that feels good to eat regularly because it’s both hearty and refreshing at the same time.
If you happen to have leftovers, they hold up really well for the next day. It makes a great grab-and-go lunch for work or school and is just as delicious after chilling in the fridge overnight.
Avocado Chicken Salad
This avocado chicken salad is packed with flavor and has the perfect creamy texture without using mayonnaise. If you’re searching for healthy dinner ideas, this recipe keeps things light and satisfying by swapping mayo for fresh avocado, and you truly won’t miss it.
Ingredients
Avocado Chicken 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
Lemon Dressing:
- 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
- Chop or shred the cooked chicken breasts and add them to a large mixing bowl.
- Peel, pit, and cut the avocados into bite-sized pieces, then add them to the bowl along with the cooked corn, green onion, bacon, and fresh dill.
- In a small bowl, stir together the dressing ingredients until well combined.
- Pour the dressing over the salad and gently toss everything together until evenly coated.
- Serve with sliced hard-boiled eggs if desired.
Notes
- You can use rotisserie chicken, cooked chicken breast seasoned with salt and pepper, or well-drained canned chicken for this recipe.
- For a lighter option, uncured turkey bacon works well and still adds great flavor with less fat.
- To make ahead, combine all ingredients except the avocado and hard-boiled egg. Cover and refrigerate until ready to serve, then add the avocado and egg just before serving.
- For leftovers, cover the salad tightly with plastic wrap, pressing the wrap directly against the surface to help prevent the avocado from browning. Store in the refrigerator for 3–4 days.
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