Avocado Chicken Salad

This avocado chicken salad comes together in 30 minutes, or just 20 if you use rotisserie chicken. It’s loaded with crispy bacon, sweet corn, and a simple lemon dressing, and the avocado makes it creamy without any mayo.

Eat it straight from the bowl, pile it on gluten-free bread, or serve it with crackers for an easy lunch or dinner. It’s one of those recipes you’ll make over and over because it’s fast, filling, and uses ingredients you probably already have.

Why You’ll Love This Recipe

• Ready in 20 minutes with rotisserie chicken. No need to cook chicken from scratch. Grab a rotisserie chicken from the store and you’re halfway done.
• Creamy without mayo. The ripe avocado provides all the creaminess you need. The lemon dressing keeps everything bright and the avocado from browning.
• Holds up for 2-3 days. Make it for meal prep and eat it all week. The flavors get even better as they sit together in the fridge.

Looking for more gluten-free chicken recipes? Cranberry Chicken Salad / Roasted Chicken Poblano Soup / Roasted Chicken Thighs / Baked Chicken Kabobs

Ingredients

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To make shredding chicken easier, use a hand mixer or stand mixer! After cooking, place the chicken breasts in a bowl and mix on low speed for 30 seconds to 1 minute. It’s quick, effortless, and creates perfectly shredded pieces for your salad.

Ingredient Notes

• Chicken Breasts – Rotisserie chicken is the fastest option. You can also use leftover grilled chicken, baked chicken breasts, or Roasted Chicken Thighs (I follow this recipe and just use boneless skinless chicken thighs instead!). Shred or dice into bite-sized pieces.
• Avocado – Choose ripe avocados that give slightly when pressed. If prepping ahead, toss diced avocado with lemon juice to prevent browning and add it just before serving.
• Corn – Fresh corn cut off the cob is best in summer. Frozen corn (thawed) works year-round. Canned corn is fine in a pinch, just drain well.
• Bacon – Use thick cut bacon for best results. I like to cut my bacon into lardons and sauté in a skillet for 3-4 minutes until crispy. Then I roughly chop the bacon further with a chef’s knife to get small bits. While you could use store-bought bacon bits, I don’t recommend it. The flavor and texture of thick-cut bacon cooked on the stove top cannot be rivaled.
• Lemon Juice – Freshly squeezed lemon juice gives the dressing a bright, zesty flavor. I don’t recommend using bottled lemon juice. It is an artificial and almost metallic taste. One large lemon yields about 3 tablespoons juice.
• Green Onion – Use the green tops for a mild, fresh flavor. If you don’t have green onion, finely chopped chives for a slightly different flavor.
• Cilantro – If you don’t like cilantro or it tastes soapy to you, you can omit it or use parsley instead.
• Olive Oil – High-quality extra virgin olive oil works best for the dressing, adding richness and flavor. You’ll taste the flavor in the vinaigrette, so be sure to not use light olive oil which has a more neutral flavor.
• Salt and Black Pepper – Use kosher salt and freshly ground black pepper for the best seasoning. Adjust to taste, especially if your bacon is particularly salty.

Step-by-Step Instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Yes, but don’t add the avocado until right before serving. Prep the chicken, bacon, corn, cilantro, and green onions up to 2 days ahead and store in the fridge.

Absolutely. Rotisserie chicken is the fastest option and what makes this recipe so easy. Just make sure it’s gluten-free if you’re celiac (like me). Use about 2-3 cups of shredded meat (roughly one small rotisserie chicken).

Serve it as a main dish on its own, over greens for a lighter option, or alongside gluten-free tortilla chips or crackers for a fun and crunchy side.

Expert Tips

• Dice avocado last. Prep all your other ingredients first, then cut the avocado right before mixing. This keeps it from browning and the salad looking fresh and green.
• Season as you go. Taste the salad after mixing and adjust salt and pepper as needed. If your bacon is particularly salty, you might not need the full 1/4 teaspoon of salt in the dressing.
• Let it rest before serving. The salad tastes better after sitting in the fridge for 15-30 minutes so the flavors can blend. If you’re in a rush, serve it right away, but it’s worth the wait.

Storage instructions

Storage: Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. The surface of the avocado may not be as green as it was, but the lemon vinaigrette helps keep it fresh and it will taste just as good for up to 2 days in the refrigerator if you’re making this for meal prep.

Keeping Avocado Fresh: If you’re planning to store the salad, consider leaving out the avocado when assembling. Add freshly diced avocado right before serving for the best texture and flavor.

Reviving Leftovers: Give the salad a good stir before serving to redistribute the dressing and refresh the ingredients. It helps to leave the avocado chicken salad out at room temperature for about 15 minutes to let the vinaigrette come to room temperature. If needed, add a little more lemon juice or olive oil to brighten the flavors.

Serving Suggestions

Serve this avocado chicken salad with Gluten-Free Pasta Salad when you’re feeding a crowd at a BBQ or potluck. Pile it on slices of Gluten-Free Focaccia for an easy sandwich lunch, or toast the focaccia first for extra texture. Pair with Farmer’s Market Salad with Mustard Vinaigrette when you want multiple salads on the table. For a different chicken salad flavor, try Cranberry Chicken Salad with dried cranberries and pecans instead.

You can also serve this with tortilla chips for scooping, stuff it in lettuce cups, or spread it on gluten-free crackers for a quick snack.

More gluten-free salads to try

• 

  Roasted Red Potato Salad with Bacon and Corn

• 

  Watermelon Basil Salad with Feta and Cucumber

• 

  Grilled Peach Burrata Salad with Prosciutto and Arugula

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.