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–+ servings
Avocado Chicken Salad

Creamy Avocado Chicken Salad That's Healthy and Kid-Approved

A delicious Avocado Chicken Salad that replaces mayo with creamy avocado, offering a healthy, protein-packed meal that even kids will love.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cooked Chicken Breasts Use rotisserie, leftover, or canned chicken
  • 2 Avocados Choose ripe for creaminess
  • 1 cup Corn Fresh is ideal, but frozen works too
  • 4 slices Bacon Opt for lean or turkey bacon
  • 2 tablespoons Chives Substitute with green onions if needed
  • 1 tablespoon Dill Adjust to taste
  • 2 Hard-Boiled Eggs Optional for extra protein
For the Dressing
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 pinch Sea Salt Adjust to preference
  • 1 pinch Black Pepper Use freshly cracked

Equipment

  • mixing bowl
  • Whisk
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. Dice or shred the cooked chicken breasts into bite-sized pieces and place them in a large mixing bowl.
  2. Peel and pit the ripe avocados, slice them, and gently fold them into the bowl with the chicken.
  3. Add the corn, chopped chives, crispy bacon pieces, and chopped dill to the bowl and stir gently.
  4. In a separate bowl, whisk together the lemon juice, olive oil, sea salt, and black pepper.
  5. Drizzle the dressing over the chicken and avocado mixture and toss gently, being careful not to mash the avocados.
  6. Slice the hard-boiled eggs and place them atop the salad just before serving, if using.
  7. Serve immediately or refrigerate for a cool meal later.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 150mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3-4 days. Avoid freezing due to avocado texture change.

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