Avocado Chicken Salad

A hearty, fresh salad that combines tender chicken, creamy avocado, sweet corn, crisp bacon, and fragrant herbs, all lightly coated in a bright lemon and olive oil dressing.

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Course: Lunch, Main Course, Salad

Cuisine: American

Keyword: Avocado Chicken Salad

Total Time: 15

Servings:

Ingredients

For the chicken salad:

1 cup thawed corn kernels well drained
2 tablespoons finely chopped fresh dill
2 large ripe avocados cut into 1/2-inch chunks
6 ounces crispy cooked bacon crumbled
2 cooked chicken breasts diced or shredded
1/4 cup freshly chopped chives

For the dressing:

3 tablespoons extra virgin olive oil
1/8 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice squeezed from 1 to 2 lemons
1 teaspoon fine sea salt

Instructions

Place the cooked chicken in a large serving bowl, shredding or dicing it into bite-sized pieces as needed.
Add the avocado chunks to the bowl with the chicken.
Stir in the drained corn, chopped chives, crumbled bacon, and fresh dill.
In a separate small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until thoroughly blended.
Pour the dressing over the salad ingredients.
Gently fold everything together until the chicken, avocado, and vegetables are evenly coated with the dressing.
Serve immediately for the best texture and freshness.

Notes

Freshly cooked corn may be used for the fullest flavor.

For serving, hard-boiled egg slices may be added on top or offered alongside the salad.