Avocado Chicken Salad
Shredded chicken, large avocado chunks, corn, and crisp bacon make this a loose, bowl-served salad, with hard-boiled egg wedges arranged on top. Lemon juice and olive oil lightly coat the ingredients rather than binding them into a creamy mixture.
Rotisserie or leftover chicken keeps assembly to about 20 minutes when the bacon and eggs are also cooked. Use firm-ripe avocados and fold them in last so the pieces hold their shape. Cut the avocado close to serving; lemon can slow browning, but it will not prevent it entirely.
Ingredients for Avocado Chicken Salad
- 3 cups cooked chicken, shredded or cut into bite-size pieces (about 12 ounces/340g)
- 2 medium firm-ripe avocados, cut into large chunks (about 300g)
- 1 cup cooked corn kernels, well drained (165g)
- 4 slices crisp cooked bacon, drained and crumbled (about 30g)
- 2 large hard-boiled eggs, cut into wedges (about 100g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh chives (about 5g)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more for finishing
Rotisserie or leftover chicken works well; remove the skin and bones before measuring. If cooking chicken specifically for the salad, cook it to 165°F (75°C) and cool it before assembly. Thawed frozen or drained canned corn can replace fresh cooked corn. Lime juice can replace the lemon, and a modest amount of finely sliced green onion can replace the chives.
How to Make Avocado Chicken Salad
- Prepare the ingredients: Shred or chop the cooled chicken. Drain the corn well and crumble the drained bacon. Cut the hard-boiled eggs into wedges and set them aside. Discard any pooled chicken juices.
- Whisk the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and 1/4 teaspoon black pepper.
- Toss the chicken and mix-ins: In a roomy bowl, combine the chicken, corn, bacon, and most of the chives. Add most of the dressing and toss gently until lightly coated, with no puddle at the bottom.
- Fold in the avocado: Cut the avocados into large chunks and add them to the bowl. Drizzle with the remaining dressing as needed, then fold gently just until combined. The avocado pieces should remain distinct.
- Arrange and serve: Taste and adjust the lemon, salt, or pepper; the bacon may provide enough salt already. Transfer to a shallow serving bowl, group the egg wedges along one side, and finish with the reserved chives and a little black pepper.
Prep time is about 20 minutes with cooked, cooled chicken, bacon, and eggs ready to use. Cooking and cooling those ingredients are not included.
How to Keep the Salad Chunky, Not Watery
Choose avocados that yield slightly to gentle pressure without feeling mushy. Coating the chicken and other sturdier ingredients first means the avocado needs only a few gentle folds. A roomy bowl helps you lift and turn the pieces without crushing them.
Drain the corn and bacon, and use cooled chicken without excess liquid. A light dressing will not hide extra moisture, so add it gradually and stop once the salad is coated.
Serving Avocado Chicken Salad
Serve it as a main salad in a bowl, with the egg wedges visible on top. It can also be spooned into a sandwich, wrap, or lettuce cup, or served with crackers or sturdy chips for scooping.
Make-Ahead and Storage
Prepare and chill the chicken, eggs, and bacon ahead of time, and drain the corn before storing it. Cut and add the avocado shortly before serving for the best color and texture.
Refrigerate leftovers promptly in an airtight container. Press plastic wrap directly against the salad’s surface before sealing to limit air exposure. For best appearance and texture, serve the salad the day it is made or the next day; the avocado may still brown or soften. Serve cold or cool rather than reheating. Freezing is not recommended because the avocado and assembled salad may lose their texture.
Nutrition
Approximate nutrition per serving, based on 4 servings (about 250g each): 445 calories, 35g protein, 27g fat, and 17g carbohydrates. Approximate nutrition per 100g: 180 calories, 14g protein, 11g fat, and 7g carbohydrates. Values will vary with the chicken, bacon, and avocados used.
Equipment
- Small bowl
- Whisk
- Large mixing bowl
- Knife
- Cutting board
Ingredients
- 3 cups cooked chicken, shredded or cut into bite-size pieces (about 12 ounces/340 g)
- 2 medium firm-ripe avocados, cut into large chunks (about 300 g)
- 1 cup cooked corn kernels, well drained (165 g)
- 4 slices crisp cooked bacon, drained and crumbled (about 30 g)
- 2 large hard-boiled eggs, cut into wedges (about 100 g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh chives (about 5 g)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more for finishing
Instructions
- Shred or chop the cooled chicken. Drain the corn and crumble the bacon. Cut the hard-boiled eggs into wedges and set aside.
- Whisk the lemon juice, olive oil, salt, and 1/4 teaspoon black pepper together in a small bowl.
- Combine the chicken, corn, bacon, and most of the chives in a large bowl.
- Add most of the dressing and toss gently until the ingredients are lightly coated and no dressing pools at the bottom.
- Cut the avocados into large chunks and add them to the bowl. Drizzle with the remaining dressing as needed and fold gently until combined.
- Taste and adjust the lemon, salt, or pepper. Transfer to a shallow serving bowl, arrange the egg wedges along one side, and finish with the reserved chives and black pepper.
Tips
- Use firm-ripe avocados that yield slightly to gentle pressure but are not mushy.
- Cut the avocado close to serving time; lemon juice can slow browning but will not prevent it entirely.
- Drain the corn and bacon well, and use cooled chicken without excess liquid.
- Add the dressing gradually and stop once the ingredients are lightly coated.
- Use a roomy bowl and fold gently to keep the avocado pieces distinct.
Variations
- Lime Chicken Salad: Replace the lemon juice with lime juice.
- Green Onion Chicken Salad: Replace the chives with a modest amount of finely sliced green onion.
- Canned or Frozen Corn: Use thawed frozen corn or drained canned corn in place of cooked fresh corn.