This Creamy Avocado Chicken Salad recipe is bursting with flavor and boasts the perfect texture! Instead of traditional mayonnaise, we use fresh avocado to create a creamy yet light and satisfying dressing. You might be skeptical about skipping the mayo in a chicken salad, but trust me—you won't even miss it!

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Creamy Avocado Chicken Salad Recipe

This avocado chicken salad has become a fan favorite, loved by both kids and adults alike. After sharing the recipe video online, it quickly gained popularity with over 50 million views, making it one of the most beloved recipes on my blog. Interestingly, this recipe was born out of a late-night craving I had while driving home from my shift as a Registered Nurse!

Unlike traditional chicken salads, this version stands out with its unique combination of tender chicken, creamy avocado, sweet corn, and crispy bacon. The fresh lemon dressing ties everything together perfectly and is so delicious you'll want to use it on all your salads.

My youngest absolutely adores this salad and even requested it for his birthday dinner. It was one of his top three meal choices, so you can bet I've been making it regularly throughout the year. For the curious, his other two favorites were a creamy shrimp dip and a classic Caesar salad. What a great kid!

Watch the Recipe Video

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You'll fall in love with this lighter take on chicken salad. The avocado provides the same creaminess as mayo but with a fresher, more vibrant flavor. It's a dish you'll feel good about eating regularly, and the leftovers taste just as delicious the next day—perfect for packed lunches!

Ingredients You'll Need

This salad uses simple, everyday ingredients that you likely already have in your kitchen. That's one of the things I love most about it!

• Chicken – Shredded or cubed. I prefer using rotisserie chicken for convenience, but you can also use leftover cooked chicken, well-drained canned chicken, or freshly baked chicken breasts.
• Avocados – Two ripe avocados work best. Look for ones that are slightly soft to the touch but not mushy.
• Corn – 1 cup of corn, which is roughly equivalent to one cob. You can use fresh, canned (rinsed), or frozen corn. For a Paleo-friendly version, simply omit the corn.
• Bacon – Lean bacon is my choice, but you can use turkey bacon for a lower-fat alternative.
• Herbs – Fresh dill and chives add wonderful flavor. Feel free to substitute cilantro for dill or green onions for chives if you prefer.
• Dressing – Fresh lemon juice, extra virgin olive oil, salt, and pepper create a bright, zesty dressing.
• Hard-boiled eggs – Optional but highly recommended for an extra protein boost. Simply peel, slice, and add to the salad.

Variations and Substitutions

While this salad is delicious as-is, here are some easy ways to customize it to your taste:

• Protein – For a vegetarian option, omit the chicken and add extra hard-boiled eggs, chickpeas, or cooked shrimp.
• Vegetables – Swap the corn for other seasonal options like cherry tomatoes, cucumber slices, or red bell peppers.
• Pasta – Add a cup of cooked pasta (such as bowtie or rotini) for a heartier meal.
• Spice – For a bit of heat, add chopped jalapeño or a sprinkle of red pepper flakes to the dressing.

Step-by-Step Instructions

1. Start by preparing your chicken: shred or dice two cooked chicken breasts and place them in a large mixing bowl.
2. Next, prepare the avocados: peel, pit, and dice them into bite-sized pieces. Be careful when handling avocados to avoid cuts! Add the avocado pieces to the bowl with the chicken.
3. Add the corn, chopped chives or green onions, cooked and crumbled bacon, and fresh dill to the bowl.
4. Prepare the dressing by whisking together the lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle the dressing over the salad ingredients and gently toss to combine. If using hard-boiled eggs, add them at the end and lightly fold them in to avoid breaking.

Serving Suggestions

This versatile salad can be enjoyed in many ways. Here are some of my favorite serving options:

• As a main course salad alongside crusty sourdough bread
• Sandwiched between croissants, pita bread, hamburger buns, or tortillas
• Scooped with pita chips or sourdough crackers for a quick appetizer
• Served in lettuce cups for a low-carb option

Make-Ahead and Storage Tips

This salad is perfect for meal prep, as the flavors actually improve as they meld together.

• Make-Ahead: Prepare all ingredients except the avocado and hard-boiled eggs. Store in an airtight container in the refrigerator until ready to serve, then add the avocado and eggs just before eating.
• Storage: To keep leftovers fresh, cover the salad tightly with plastic wrap, pressing the wrap directly onto the surface to prevent avocado browning. Refrigerate for up to 3-4 days.