Avocado Chicken Salad

This Avocado Chicken Salad is a keeper and quickly became a weekday favorite for me. I first put these flavors together after a busy weekend when I had leftover rotisserie chicken and a couple of ripe avocados begging for attention. The lemon dressing brightens the rich avocado and chicken, while chopped bacon and sweet corn add the crunchy contrast that keeps every bite interesting. It is light enough for a summer lunch yet substantial enough to serve as a side for dinner gatherings.

What makes this bowl special is its ease and flexibility. I often use store bought rotisserie chicken to shave time, but leftover baked chicken or canned chicken also work well. The boiled egg is optional and adds a protein boost for hungry eaters. Each serving is about one cup which is perfect for portion control and for pairing with other plates. Over time I refined the balance so the dressing is bright but not overpowering and the avocado remains the creamy hero of the dish.

Ingredients

• Chicken: Two large cooked chicken breasts, shredded or chopped. Rotisserie chicken is perfect for ease, or poach or bake breasts seasoned with salt and pepper for about 20 minutes depending on thickness.
• Avocado: Two large ripe avocados. Look for avocados that yield gently to pressure but are not mushy, Hass variety works reliably for creaminess and flavor.
• Corn: One cup cooked corn. Fresh cooked corn from one cob is best for sweet crunch, but thawed frozen kernels or well drained canned corn also work.
• Bacon: Six ounces lean bacon, cooked and chopped. I like center cut or reduced fat bacon to keep the salad from feeling heavy, or use uncured turkey bacon for a lighter swap.
• Herbs and aromatics: One quarter cup chopped chives or green onion and about two tablespoons chopped fresh dill. Fresh herbs brighten the bowl and offer aromatic lift.
• Eggs: Two hard boiled eggs, optional, halved or quartered for extra protein and a silky bite.
• Lemon dressing: Three tablespoons fresh lemon juice, three tablespoons extra virgin olive oil, one teaspoon sea salt, and one eighth teaspoon black pepper. Whisk until emulsified for a bright finish.

Instructions

Prepare the chicken: Dice or shred two large cooked chicken breasts and place them into a large mixing bowl. If using a rotisserie bird, remove skin and shred with forks. If using canned chicken, drain well and gently flake to avoid water diluting the dressing. Prepare the avocado and corn: Peel and pit two large avocados then cut into bite sized pieces. If using fresh corn, slice kernels from one cooked cob. Add the avocado and corn to the bowl with the chicken and work gently to prevent mashing. Add bacon and herbs: Cook six ounces of bacon until crisp then chop into bite sized pieces. Add chopped bacon, one quarter cup chopped chives or green onion, and two tablespoons chopped fresh dill to the bowl. Toss gently so the avocado stays intact but is evenly distributed. Make the dressing: In a small bowl whisk three tablespoons fresh lemon juice with three tablespoons extra virgin olive oil, one teaspoon sea salt, and one eighth teaspoon black pepper. Taste and adjust salt as needed. The dressing should be tangy and balanced not overly oily. Toss and serve: Drizzle the dressing over the salad and toss gently to coat. Plate into bowls and add halved or quartered hard boiled eggs if using. Serve immediately for best texture, especially to preserve the avocado color and firmness.

Storage Tips

To store leftovers, cover the dish with plastic wrap pressed directly onto the salad surface to limit air contact and slow avocado browning. Refrigerate for up to three to four days. If you prefer, store components separately in airtight containers, keeping the dressing in a small jar and adding avocado and eggs just before serving. For reheating, this salad is best served chilled or at room temperature, not hot, so there is no need to heat it. Look for odor changes or slimy textures as signs of spoilage and discard if either appears.

Ingredient Substitutions

If you need to swap ingredients, canned chicken is a quick alternative to cooked breasts, but be sure to drain well. For a lighter option, replace pork bacon with uncured turkey bacon, cook until crisp and chop. If you want more heat, add a pinch of cayenne or diced jalapeno. For herb variations, cilantro makes a bright alternative to dill though it changes the flavor profile. You can replace chives with thinly sliced red onion if you prefer a sharper bite.

Serving Suggestions

Serve this salad on a bed of mixed greens for a composed plate, spoon it into halved pita pockets for a portable meal, or pile it on toasted slices of sourdough for a rustic open faced sandwich. Garnish with extra chopped chives, a sprinkle of smoked paprika, or a wedge of lemon for guests to add more brightness. It pairs beautifully with grilled vegetables, crisp white wine, or simply alongside fresh sliced tomatoes for a light summer dinner.

Cultural Background

This bowl blends familiar American comfort elements, such as rotisserie chicken and bacon, with California style avocado prominence. Avocado salads rose in popularity with the expansion of accessible avocado varieties and an emphasis on fresh produce in casual dining. The simple lemon dressing is a classic vinaigrette approach that lets primary ingredients stand out, and the combination of creamy fruit and savory proteins reflects modern fusion of textures and flavors in home kitchens.

Seasonal Adaptations

In summer, use fresh sweet corn straight from the cob and ripe avocados for the brightest results. In cooler months, swap fresh corn for thawed frozen kernels and add a little roasted root vegetable for warmth. For holiday entertaining, increase herbs and add toasted pepitas for extra crunch. This bowl adapts well to citrus swaps, so try lime in place of lemon for a tangier edge or orange for a sweeter note when mangoes are in season.

Meal Prep Tips

For efficient meal prep, cook and shred chicken in advance and store in a sealed container. Pre chop bacon and herbs, and store corn in its own container. Keep lemon dressing in a jar in the refrigerator and add avocado and egg on the day you serve. Use stackable airtight containers and label with dates to keep track. This approach lets you assemble fresh bowls in under five minutes during a busy work week while maintaining texture and flavor.

Bring this bowl to friends with confidence, and do not be surprised if it becomes a repeat request in your household. The balance of creamy and crunchy combined with quick assembly makes it a reliable choice for everyday meals and special occasions alike. Enjoy sharing it and making it your own.