Juicy chicken, creamy avocado, crispy bacon, corn, and zesty lime dressing make this mayo-free avocado chicken salad a quick, healthy favorite.
Okay, so let’s be real for a second. You ever open the fridge, stare inside, and just… blank? Yep. Been there. That was exactly me last summer. It was one of those super hot afternoons where cooking sounded like actual torture. (Seriously, who wants to turn on the stove when you’re already sweating?)
Anyway — I had leftover chicken, some bacon (thank you, breakfast), and two avocados that were right on the edge. You know that moment? When they’re not mush but you’ve got like… hours left before they cross over? Yeah. That.
So I did what any slightly frazzled, hungry human would do — tossed everything together, added some lime juice (because why not?) and guess what? It was GOOD. Like, “I should probably make this again and again” good.
Now? This Avocado Chicken Salad is my go-to. For lazy lunches. For when friends randomly pop by. For days when I just can’t deal. And every single time, it delivers.
Why You’ll Love This Avocado Chicken Salad Recipe?
I mean, do I really need to convince you? But okay, here’s the thing…
This Avocado Chicken Salad is:
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Fast. We’re talking 10 minutes, tops.
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Healthy-ish. No mayo. Lots of protein. Plenty of good fats.
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Customizable. Make it your way. Hate cilantro? Leave it out. Love heat? Add some jalapeños.
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SO versatile. Eat it straight from the bowl (yup, been there), pile it on toast, wrap it up, or scoop it up with chips.
Basically, this is that recipe you’ll come back to. Over and over.
Ingredient Notes:
You don’t need anything fancy — but here’s why each plays a part:
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Lime Juice + Olive Oil: The dream team for a zippy, fresh dressing.
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Salt + Pepper: Simple, but so necessary.
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Bacon: Adds crunch + saltiness. I mean, bacon makes everything better, right?
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Chicken: Leftovers? Rotisserie? Whatever you’ve got works perfectly.
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Avocados: Choose ripe-but-firm ones so they hold their shape.
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Corn Kernels: Sweet little bursts of flavor.
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Red Onion: Tiny bits for crunch + zing.
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Cilantro: Totally optional. I know it’s a love/hate thing.
How To Make Avocado Chicken Salad?
Step 1: Make the dressing.
Grab a big bowl. Whisk together lime juice, olive oil, salt, and pepper. That’s it. Done.
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Step 2: Toss everything together.
Add cooked chicken, crispy bacon, diced avocado, corn, red onion, and cilantro right into the bowl. Give it all a gentle toss — no need to overmix. You want chunky goodness, not avocado mush.
Step 3: Eat and enjoy.
Scoop it onto whatever you want — lettuce wraps, bread, crackers, straight into your mouth… it’s your call.
Storage Options:
So here’s the deal — this is best fresh. The avocado starts browning after a while, and nobody wants sad brown avocados.
BUT. If you’ve got leftovers, pop them in an airtight container. Press plastic wrap directly onto the salad so less air hits it. It should hold up for about a day. After that? Not ideal, but still edible.
Variations and Substitutions:
Feeling creative? Try these swaps:
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No bacon? Turkey bacon or even crispy prosciutto works.
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No cilantro fans? Sub parsley or just skip it.
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Extra veggies? Toss in diced tomatoes, cucumbers, or roasted red peppers.
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Swap lime for lemon: Still delicious.
See? Totally flexible. That’s why I never get bored of it.
What to Serve with Avocado Chicken Salad?
This salad goes with everything — trust me:
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Lettuce cups (super light + fresh)
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Bagels, bread, or wraps (more filling)
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Chips or crackers (snacky + fun)
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A side of fruit or smoothie (balance, baby)
Or, honestly? Just eat it straight out of the bowl. You do you.
Frequently Asked Questions:
Can I make this ahead?
Yes, but leave the avocado out until serving. Nobody wants brown avocados.
Is it gluten-free?
It’s naturally gluten-free! Just make sure your bacon + corn are too.
What kind of chicken works best?
Any cooked chicken. I use rotisserie when I’m lazy (which is often).
And that’s it. That’s my not-so-secret obsession — Avocado Chicken Salad. Easy, fresh, and honestly, just makes you feel like you have your life together (even if you totally don’t).
So… you in? Drop a comment and tell me how you make yours or if you’re trying this for lunch tomorrow. I’ll be waiting to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Avocado Chicken Salad
Ingredients
For the Dressing:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
For the Salad:
- 6 strips bacon cooked until crisp and crumbled
- 2 –3 cooked chicken breasts approximately 3 cups, shredded or chopped
- 2 large ripe avocados pitted and diced
- 1 cup corn kernels fresh, canned, or thawed from frozen
- 1 small red onion finely chopped
- 2 tablespoons fresh cilantro chopped
Instructions
Prepare the Dressing:
- In a large mixing bowl, combine lime juice, olive oil, salt, and black pepper. Whisk until fully blended and smooth. Adjust seasoning according to preference and set aside.
Assemble the Salad:
- To the bowl with the dressing, add the cooked and crumbled bacon, shredded chicken, diced avocados, corn kernels, finely chopped red onion, and fresh cilantro.
Combine the Ingredients:
- Gently toss all the components until evenly coated with the dressing. Take care not to mash the avocados to maintain their shape and texture.
Serve:
- Serve immediately for best taste and presentation. This salad pairs wonderfully in lettuce cups, on bagels, in wraps, or with your choice of crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
