Avocado Chicken Salad

Hey there, food lovers! I’ve been tinkering with chicken salad recipes for years, and I’m pumped to share my California-inspired creation with you.

Picture this: a sunny afternoon, avocados ripening on the counter, and a craving for something fresh but satisfying. That’s how this recipe was born.

Traditional chicken salad is fine, but let’s be honest – all that mayo can weigh you down. My version swaps most of it for creamy avocado. The result? A lighter, brighter lunch that still feels indulgent.

I discovered this trick last summer when my neighbor’s avocado tree was practically dropping fruit into my yard. Best problem ever, right?

Recipe Overview

This is my go-to for quick lunches and impromptu get-togethers. It comes together in minutes but tastes like you spent hours.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Difficulty Level: Super Easy

Need to feed more people? I’ve got you covered:

Ingredient	For 2 Servings	For 4 Servings	For 6 Servings
Chicken Breast	1 Large	2 Large	3 Large
Avocado	1/2 Large	1 Large	1 1/2 Large
Corn	1/2 Cup	1 Cup	1 1/2 Cups
Bacon Slice	1	2	3
Boiled Egg	1	2	3
Green Onion	1/4 Cup	1/2 Cup	3/4 Cup
Olive Oil (Marinade)	1 Tbsp	2 Tbsp	3 Tbsp
Garlic Powder	1/4 Tsp	1/2 Tsp	3/4 Tsp
Lemon Juice	2 Tbsp	4 Tbsp	6 Tbsp
Garlic, minced	1 Tsp	2 Tsp	3 Tsp

What you’ll need:

• Cutting board and knife
• Large bowl for mixing
• Small bowl or jar for dressing
• Grill or pan for chicken

Meal prep hack: I often grill extra chicken on Sundays, then keep all ingredients separate until I’m ready to eat. Just don’t cut the avocado until the last minute – brown avocado is nobody’s friend.

Ingredients: The Heart of the Salad

• 1 Large Grilled Chicken Breast – Sliced or chopped. Leftover rotisserie chicken works in a pinch!
• 1/2 Large Avocado – Pick one that gives slightly when squeezed. Too soft? Save it for guacamole.
• 1/2 Cup Canned Corn – I once tried this with grilled corn fresh off the cob. Game changer if you have the time.
• 1 Slice Bacon – Crispy, not chewy. Trust me on this one.
• 1 Boiled Egg – Slightly jammy yolk > chalky overcooked yolk.
• 1/4 Cup Green Onion – Finely chopped.

For the Chicken Marinade:

• 1 Tbsp Olive Oil
• Salt & Pepper
• 1/4 Tsp Garlic Powder
• Fresh Rosemary & Oregano – I grab these from my tiny kitchen windowsill garden.

For the Lemon Dressing:

• 2 Tbsp Fresh Lemon Juice – Please don’t use the bottled stuff. I made that mistake once… never again.
• 2 Tbsp Olive Oil
• Salt & Pepper
• 1 Tsp Minced Garlic

Don’t have everything? Here’s what works in a pinch:

Ingredient	Possible Substitute	Notes
Chicken Breast	Rotisserie Chicken, Canned Chicken, Turkey	Drain canned chicken well
Avocado	Greek Yogurt, Mayo	Changes the character completely
Corn	Bell Pepper, Celery	Different crunch, still delicious
Bacon	Turkey Bacon, Smoked Paprika	Paprika gives smokiness without the meat
Green Onion	Chives, Red Onion	Go easy on red onion – it’s stronger
Lemon Juice	Lime Juice, White Wine Vinegar	Start with less, then taste
Rosemary/Oregano	Italian Seasoning, Thyme	Italian seasoning is my backup plan

Step-by-Step Method: Let’s Get Cooking!

Marinate the Chicken Toss that chicken breast in a bowl with olive oil. Sprinkle with salt, pepper, garlic powder, rosemary and oregano. Now massage it all in. Yes, get your hands dirty! Let it sit for at least 15 minutes. I sometimes do this before my morning shower when planning lunch. By the time I’m dressed, the chicken’s ready to cook.

Grill the Chicken Fire up that grill to medium-high. Throw the chicken on and listen for the sizzle. About 6-8 minutes per side should do it. You want an internal temp of 165°F. No thermometer? Cut into the thickest part – juices should run clear, no pink in sight. Let it rest before slicing. This isn’t just chef talk – it actually makes a difference.

Prepare the Egg and Bacon For the perfect hard-boiled egg: cold water, bring to boil, then simmer 8-10 minutes. The ice bath trick? Game changer for peeling. I learned that from my grandmother after years of mangled eggs. For the bacon: medium heat in a skillet until crispy. Drain on paper towels.

Chop the Ingredients Dice everything into bite-sized pieces. The first time I made this, I cut everything too big and ended up with sauce all over my shirt. Not cute. Toss it all in a bowl – chicken, avocado chunks, corn, bacon bits, quartered egg, green onions.

Make the Dressing Whisk lemon juice, olive oil, garlic, salt, and pepper. I use a small mason jar and shake it like I’m making a cocktail. Less cleanup! Taste it. Need more zing? Add more lemon. Too tart? A touch more oil.

Assemble the Salad Pour that dressing over your bowl of goodies. Fold everything together gently. The avocado will try to turn to mush if you get too enthusiastic.

Taste and Adjust Take a bite. What does it need? Last week mine needed more salt and a squeeze of fresh lemon right at the end. The week before? Perfect as is.

Pro Tips From My Kitchen Disasters:

• Dry chicken ruins everything. Better slightly underdone than overdone – it’ll finish cooking as it rests.
• Cut avocado last. I’ve thrown away more brown avocado than I care to admit.
• Bacon must be crispy. Soggy bacon in salad is just sad.

Variations & Customization

Sometimes I switch things up based on what’s in my fridge:

• Add a handful of cherry tomatoes – They burst with flavor when you bite them.
• Swap cilantro for the herbs – Controversial, I know. My husband hates it. More for me!
• Throw in some toasted nuts – Pecans or walnuts add amazing crunch.

Dietary tweaks:

• This recipe is already gluten-free (just check your rotisserie chicken if using store-bought).
• Dairy-free? You’re already good to go.

Seasonal switch-ups:

• Summer: Add strawberries or blueberries. Sounds weird, tastes amazing.
• Fall: Last October I added roasted sweet potato cubes. Mind-blowing.

Serving & Storage

My favorite ways to serve:

• Stuffed in a pita pocket
• Scooped onto butter lettuce cups (fancy lunch at home!)
• Piled on toasted sourdough for an open-faced sandwich

On the side: A simple tomato soup or crusty bread makes this a complete meal.

Leftovers: If you somehow don’t devour it all, it’ll keep about 2 days in the fridge. The avocado might darken, but a squeeze of lemon helps.

Can you freeze it? I tried once. Don’t. Just don’t.

This salad got me through a week of working lunches last month, and my colleagues couldn’t stop asking for the recipe. Now it’s yours too!

Give it a try and make it your own. That’s the beauty of cooking – it’s part science, part art, and all delicious.

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