Avocado Chicken Salad with Bacon and Eggs
This avocado chicken salad is incredibly creamy and satisfying. It's perfect for lunch or a light dinner, and it's ready in 15 minutes!
Servings 3 servings
Calories 377kcal
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.
Video
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
Serving: 0.3recipe | Calories: 377kcal | Carbohydrates: 6g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Sodium: 431mg | Fiber: 4g | Sugar: 1g
