Avocado Chicken Salad

5 from 2 reviews

Tender chicken and creamy avocados are the stars of the show in this flavor-packed salad. Avocado Chicken Salad with bacon, corn, red onion, and almonds, all tossed in a creamy vinaigrette, is the perfect light salad for lunch and makes excellent sandwiches and wraps.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Donya Mullins

Ingredients

2 cups cooked chicken
2 pitted, chopped avocados
¼ cup diced red onion
4 slices cooked, chopped bacon
1 cup corn (drained and/or thawed)
½ cup slivered almonds
¼ cup chopped fresh parsley
½ cup creamy vinaigrette dressing
salt and pepper

Instructions

Make creamy vinaigrette dressing and set aside.
Add shredded or chopped chicken, avocado, onion, bacon, corn, parsley, and almonds to a large bowl. Pour over the dressing and gently toss all the ingredients together.
Taste and adjust seasoning with salt and pepper.
Serve immediately with crackers or as a sandwich, a wrap or on lettuce.

Notes

To Store Leftovers:

place the chicken salad in an airtight container and store in the fridge for 6-7 hours.

Recipe Variations:

- Swap the protein: Try turkey, canned tuna, or even hard-boiled eggs to make an Avocado Egg Salad.

- Make it dairy-free: Use a dairy-free vinaigrette or olive oil and lemon dressing.

- Make it spicy: Add diced jalapeños or a dash of hot sauce.

How To Make Ahead:

You can prep this salad ahead — just use a few simple tricks to keep it fresh. I toss the avocado with lemon or lime juice before mixing it in to help prevent browning and add a little brightness.

To store, press plastic wrap directly onto the surface of the salad before sealing it in an airtight container. If I’m making it more than a day ahead, I usually wait to add the avocado until right before serving for the best texture.

Nutrition