This Avocado Chicken Salad is one of those simple, satisfying dishes that quietly becomes a weekly staple. I first put this together on a busy weeknight when I had leftover rotisserie chicken, two ripe avocados, and a single ear of corn in the fridge. The bright lemon dressing contrasted the avocado's creaminess so well that the salad became an instant favorite at our table. Over time I learned little tweaks — crisping the bacon thoroughly, cutting the avocado into slightly larger bites so it survives a gentle toss, and using fresh-squeezed lemon instead of bottled juice — that lift this from good to unforgettable.

What makes this version special is the balance: cooling avocado and tender chicken, sweet kernels of corn, and crunchy salty bacon with a whisper of fresh dill and chive. It’s quick to assemble, forgiving with ingredients (rotisserie, canned or baked chicken all work), and versatile enough to be a light main, a perfect side, or a colorful addition to a picnic spread. Each serving is about one cup, ideal as a side for six, but hearty enough to be the centerpiece for two with extra greens on the side.

Ingredients

• Cooked chicken (2 large breasts): Use a rotisserie bird for convenience, or shred leftover baked breasts. Look for white-meat breasts for milder flavor; about 2 cups shredded will provide the protein backbone.
• Avocados (2 large): Choose ripe but firm fruit — a slight give when pressed. Firm-but-ripe avoids mushy pieces when tossing; Hass variety offers the creamiest texture and best flavor.
• Corn (1 cup): Fresh-cooked kernels from one cob are ideal for sweetness and texture. Frozen, thawed kernels work well if fresh isn’t available; drain excess moisture before adding.
• Bacon (6 oz lean): I use thick-cut or center-cut for meaty bites. For a lighter option substitute uncured turkey bacon; cook until crisp, then chop.
• Chives (1/4 cup) or green onion: Mild allium note that brightens the salad; snip thinly for even distribution.
• Dill (2 Tbsp), fresh and chopped: Delicate herb that pairs beautifully with lemon and avocado — adjust to taste.
• Hard-boiled eggs (2, optional): Halved or quartered for extra protein and a creamy contrast; optional but recommended for a heartier plate.
• Lemon Dressing: 3 Tbsp freshly squeezed lemon juice, 3 Tbsp extra-virgin olive oil, 1 tsp sea salt (adjust), and 1/8 tsp black pepper. Simple emulsification brightens the avocado and ties components together.

Instructions

Prepare the chicken: Dice or shred two large cooked chicken breasts into bite-sized pieces and place them in a large mixing bowl. Shredding gives more surface area for the dressing to cling to, while dicing keeps chewing pleasantly uniform. If using canned chicken, drain well and flake with a fork to remove excess moisture. Prep the avocado and corn: Peel and pit two ripe avocados, then slice into 1/2-inch pieces. Add to the bowl immediately to combine with chicken. If using fresh corn, cut kernels off the cob after boiling or grilling and let cool slightly before adding so avocado doesn’t brown from heat. Cook and add bacon & aromatics: Cook 6 ounces of lean bacon in a skillet over medium heat until crisp, then drain on paper towels and chop. Toss in 1/4 cup chopped chives and 2 tablespoons chopped fresh dill. The warm bacon will release savory fat and aroma — cool slightly before adding so it doesn’t wilt the herbs or soften the avocado too much. Whisk the dressing: In a small bowl whisk together 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt and 1/8 teaspoon black pepper until combined. Taste and adjust salt; the lemon should be noticeable but not overpowering. Toss and finish: Drizzle the dressing over the chicken, avocado and corn, then gently toss to combine. Add the bacon and herbs last and fold carefully to preserve avocado pieces. Serve topped with halved or quartered hard-boiled eggs if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To minimize avocado browning, press a layer of plastic wrap directly against the salad surface or add a thin layer of lemon juice before sealing; this limits oxidation. For longer storage, omit avocado and eggs, freeze none of this salad (avocado and mayo-like textures don’t freeze well). Reheat is unnecessary — serve cold or at room temperature. If the salad tastes muted after refrigeration, brighten with a drizzle of fresh lemon and a pinch of salt before serving.

Ingredient Substitutions

If you’re out of rotisserie chicken, canned chicken (well-drained) or leftover baked breasts work well; keep an eye on moisture if using canned. For a lighter version, swap turkey bacon for regular bacon and reduce olive oil to 2 tablespoons. If dill is unavailable, use parsley with a touch of lemon zest for brightness. To make it vegetarian, replace chicken and bacon with marinated grilled tofu or chickpeas and add smoked paprika for depth. For lower carb, skip the corn or reduce to 1/2 cup and increase chives and herbs.

Serving Suggestions

Serve this salad chilled on a bed of peppery arugula, tucked into halved tomatoes, stuffed into toasted pita, or spooned over mixed greens for a light main. It pairs beautifully with crusty sourdough, crisp rye crackers or as a side to grilled fish. Garnish with extra chives, a sprinkle of flaky sea salt, and a lemon wedge. For summer entertaining, serve in a hollowed-out bread bowl or atop crunchy cucumber rounds for elegant finger food.

Cultural Background

Composed salads that mix protein, creamy elements and fresh herbs are common across many cuisines, but this particular combination leans into modern American flavors — fresh avocado and lemon with rotisserie chicken and bacon. Avocado’s popularity in North American cooking grew with the rise of fresh, simple preparations where ripe fruit stands in for heavy dressings. The balance of textures and bright citrus follows a long tradition of pairing fatty fruits with acid to create a satisfying, balanced bite.

Seasonal Adaptations

In summer, grill the corn for a smoky edge and use an extra tablespoon of chopped basil with the dill to add summer perfume. In cooler months, swap fresh corn for roasted frozen kernels and add a tablespoon of chopped roasted red pepper for color. For holiday tables, double the herbs and fold in chopped roasted Brussels sprout leaves for a festive crunch. The lemon dressing adapts well to lime for a slightly tropical twist.

Meal Prep Tips

For weekly meal prep, portion the chicken, corn, bacon and herbs into containers and keep avocado and eggs separate until serving day. Store dressing in a small jar; shake before use. This method keeps textures fresh while saving assembly time: you’ll reduce active morning prep to a minute or two. Use shallow airtight containers for even cooling and to reduce avocado exposure to air when sealed.

Whether you’re packing lunches for the week or assembling a last-minute side for guests, this Avocado Chicken Salad is a reliable crowd-pleaser. It’s flexible, quick, and full of bright flavor — exactly the kind of recipe I love sharing on Velvetyum.com and saving to my weekly rotation. Try it once and you’ll find your own small tweaks that make it truly yours.