This avocado chicken salad is wonderfully creamy and satisfying. It's one of my favorite lunches (this Thai chicken salad is another one). The addition of eggs and bacon makes it extra rich and flavorful!
I love having a salad for lunch. Summer, winter, it doesn't matter - I find salads incredibly fresh-tasting, versatile, and filling. I have a main-course salad for lunch at least once a week. This avocado chicken salad is one of my favorite lunches. I make a big bowl and dig right in! It reminds me of Cobb chicken salad, but it's easier, so I make it more often. It's ready in 15 minutes!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken breast: Cooked and shredded. I often used baked chicken breast, poached chicken, or broiled chicken breast.
- Hard-boiled eggs: Chopped or sliced. The eggs add not just flavor but also a nice color to the salad.
- Diced red onion: I use just a small amount to add flavor, crunch, and a pop of color. Too much can overwhelm the salad, but a small amount is perfect.
- Bacon: This is the secret ingredient! You don't need a lot - just two strips - and they add wonderful richness and smoky flavor.
- For the dressing: Olive oil, fresh lemon juice (it helps keep the avocado from browning), Dijon mustard, garlic, salt, and pepper.
Variations
- Sometimes, I add a small amount of thinly sliced celery for added crunch.
- You can replace the red onions with thinly sliced green onions.
- If I don't have bacon, I sometimes use chopped deli meat such as ham or smoked turkey.
- Rather than whisking the dressing separately, you can simply assemble the salad, drizzle it with olive oil and lemon juice, sprinkle it with salt and pepper, and gently mix.
- You can use this classic vinaigrette to dress this salad.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk together the dressing ingredients until they emulsify into a smooth, velvety dressing.
Add the salad ingredients to a large bowl. Pour the dressing on top and gently mix to combine.
That's it! Your tasty lunch is ready.
Such a simple recipe yet tastes amazing! I love how the dressing ties it all together. This will become part of my lunch rotation for sure.
Beth
Read more comments
Such a simple recipe yet tastes amazing! I love how the dressing ties it all together. This will become part of my lunch rotation for sure.Recipe Tips
- You should definitely use Haas avocado. It's creamy and flavorful, while other avocado varieties can be watery or fibrous.
- I also recommend that you pick a large avocado that's just ripe, not hard, but not too soft.
- When stirring the salad, be gentle so that the avocado chunks and eggs stay intact.
Recipe FAQs
Yes! White or dark meat - both work, although my personal preference in this salad is for white meat. Make sure to remove the skin. Its texture won't work in a salad.
You can, but Dijon is highly recommended. It's creamier, less vinegary, and will work better to help the dressing emulsify. If you opt for yellow mustard, add a teaspoon of mayonnaise for extra creaminess.
Medium-boiled eggs would work better, but if you'd like to add soft-boiled eggs and let the yolk run into the salad, that's fine, too!
You can keep this salad in an airtight container in the fridge for up to a day. It's best to finish it on the day you make it. Even with lemon juice and an airtight container, the avocado doesn't stay fresh for long. I don't recommend freezing this salad.
Serving Suggestions
I keep it simple and serve this salad in a bowl or a plate - there's no need for a bun. But if you'd like, you can serve it on (or in) any of the following:
Recipe Card
Avocado Chicken Salad with Bacon and Eggs
Video
Ingredients
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black peppeer
Salad:
- 2 cups cooked chicken breast - shredded; 10 ounces, from 2 medium chicken breasts
- 2 hard boiled eggs - chopped or sliced
- 1 Haas avocado - large, diced
- 2 tablespoons red onion - diced
- 2 bacon slices - cooked, chopped
Instructions
- Combine the dressing ingredients (olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper) in a small bowl and whisk until they emulsify into a smooth dressing.
- In a large salad bowl, add the chicken, eggs, avocado, red onions, and bacon.
- Add the dressing and stir to combine. Be gentle so that the avocado chunks and eggs stay intact. Serve immediately.
Notes
- You should definitely go with Haas avocado when making this salad. It's creamy and flavorful. Other avocado varieties can be watery or fibrous. Pick a large avocado that's just ripe, not hard, but not too soft.
- You can use shredded rotisserie chicken. White or dark meat - both work, although my personal preference in this salad is for white meat. Make sure to remove the skin. Its texture won't work in a salad.
- You can keep this salad in an airtight container in the fridge for up to a day. It's best to finish it on the day you make it. Even with lemon juice and an airtight container, the avocado doesn't stay fresh for long. I don't recommend freezing this salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Beth says
Such a simple recipe yet tastes amazing! I love how the dressing ties it all together. This will become part of my lunch rotation for sure.
Vered DeLeeuw says
I'm really glad you enjoyed this salad, Beth! It's definitely one of my favorite lunches.