Can I use canned chicken for this recipe?

Absolutely! Canned chicken works great in a pinch. Just drain it well and break it up with a fork before adding to the salad. It's a fantastic pantry-staple option when you don't have time to cook chicken.

How can I prevent the avocados from turning brown?

The lime juice in the dressing helps slow browning, but for maximum freshness, press plastic wrap directly onto the surface of the salad before refrigerating. For meal prep, consider adding the avocado just before serving rather than mixing it in advance.

Is this recipe keto-friendly?

Yes! This salad is perfect for keto diets as it's high in healthy fats and protein while being low in carbs. You can reduce the carbs even further by omitting the corn or using less of it.

Can I make this vegetarian?

Certainly! Replace the chicken and bacon with chickpeas or black beans for protein. Crumbled feta or queso fresco makes a nice addition to a vegetarian version too, adding both flavor and protein.

Avocado Chicken Salad Recipe

Name: Avocado Chicken Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 10 1/2 ounces cooked chicken breast, chopped; 2 large ripe avocados, chopped; 1/2 cup corn; 2 ounces cooked bacon, finely chopped; 2 scallions, sliced; 3 tablespoons lime juice; 3 tablespoons olive oil; 2 teaspoons fresh dill, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

This Avocado Chicken Salad is a quick, healthy, and flavorful salad made with cooked chicken breast, creamy avocados, sweet corn, savory bacon, fresh scallions, and a zesty dill lime dressing. It’s perfect for a nutritious meal or a light main course, combining protein, healthy fats, and fresh flavors that come together in just 10 minutes.

Ingredients

Units Scale

Main Ingredients

- 10 1/2 ounces cooked chicken breast, chopped
- 2 large ripe avocados, chopped
- 1/2 cup corn
- 2 ounces cooked bacon, finely chopped
- 2 scallions, sliced

Dressing

3 tablespoons lime juice
3 tablespoons olive oil
2 teaspoons fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Prepare the Ingredients: Chop the chicken breast, avocados, bacon, and scallions into bite-sized pieces. This ensures each bite of salad is balanced and flavorful.
Mix the Salad: In a large salad bowl, combine the chopped chicken, avocados, corn, bacon, and scallions. Gently toss the ingredients together to distribute them evenly.
Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, fresh dill, salt, and black pepper until well combined. The dressing should be vibrant and smooth.
Toss and Serve: Pour the dressing over the salad ingredients. Using a spoon or salad tongs, gently mix until everything is thoroughly coated. Serve immediately for best freshness and flavor.

Notes

You can use any kind of cooked chicken breast: air fryer, sous vide, baked, cast iron, or pan-fried.
Store leftover salad in an airtight container with plastic wrap pressed onto the surface to minimize avocado browning, refrigerate for up to 3–4 days.
Recipe variations: try chicken thighs or tenderloins, or add diced tomatoes, red peppers, cilantro, or parsley.
For extra creaminess, mix in about 1/2 cup full-fat plain Greek yogurt or sour cream.

Nutrition

Serving Size: 1/4 of recipe (about 1.5 cups)
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 22g
Cholesterol: 65mg