Avocado Chicken Salad
Avocado Chicken Salad packs fresh corn, creamy avocado, juicy chicken, crispy bacon, tangy red onion, and a killer dressing into one delicious bowl.
Servings: 4 servings (with bread/crackers)
Cost: $6.82
Equipment
- Mason jar or other sealable container
Ingredients
- 2 cups shredded chicken see note 1
- 1 cup corn see note 2
- 2 small ripe avocados peeled and diced
- 1/3 cup finely diced red onion see note 3
- 4 slices cooked bacon crumbled
- 1/4 cup finely chopped fresh dill optional
Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon
- 1 heaping tablespoon honey
- 1 heaping tablespoon Dijon-style mustard
- Salt and pepper
Instructions
- Add drizzle of olive oil to a pan, then sauté frozen corn until warmed through, or grill fresh corn (see note 2). Set aside to cool.
- Zest a lemon to get 1/2 teaspoon lemon zest and juice to get 3 tablespoons juice.
- Combine all ingredients under “Dressing” in a wide-mouth mason jar. Season with salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake until well combined. Stir if honey settles at the bottom.
- In a large bowl, combine shredded chicken, corn, diced avocado, crumbled bacon, diced red onion, and dill (if using). Drizzle dressing over the top (add to taste; you may not need all of it) and toss to combine. Adjust seasonings if needed.
- Enjoy immediately. This salad is best eaten the same day as it doesn’t sit well. If you want leftovers, don’t add the avocados, or they’ll get mushy. Add them to individual portions just before eating.
Video
Notes
Note 1: Store-bought rotisserie chicken works great here. Cook your own chicken, or use good-quality canned chicken, well-drained, if you’re into that!
Note 2: To grill corn, heat a grill pan to high or preheat the grill to medium heat (400°F). Shuck the corn and discard the silks. Drizzle the corn with olive oil and sprinkle with salt and pepper, rubbing it into all sides. Grill the corn over direct heat for about 10–12 minutes, rotating every 3–4 minutes until bright yellow and lightly charred. Let the grilled corn cool completely before cutting it off the cob.
Note 3: To reduce the sharpness of red onions, soak them in a bowl or cup of ice-cold water for at least 10 minutes, stirring 1–2 times. Drain thoroughly before adding to the recipe.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 22.7g | Protein: 15.6g | Fat: 44.7g | Cholesterol: 45.9mg | Sodium: 319.7mg | Fiber: 7.3g | Sugar: 8g