This chicken avocado salad is a different take on a chicken salad, as there’s no mayonnaise – but you won’t miss it.
The avocados give a creamy texture to the salad, and pair beautifully with all the other ingredients – bacon, sweetcorn, herbs, and a lemony dressing. This recipe is quick to make as it uses cooked chicken, so you can have this on the table in 15 minutes or less.
Customize this avocado chicken salad as you prefer. Add a couple of hard-boiled eggs for extra protein, or use it for pita breads or wraps to make a delicious sandwich.
Use chicken ham or bacon only after cooking until crispy. Cut it into cubes and then add to the salad.
Why not use rotisserie chicken, cook your own chicken breast the day before, or buy cooked, sliced chicken from the supermarket.
If you want to be healthier, use turkey bacon instead of normal bacon.
You can customize this chicken salad as you want by adding hard-boiled eggs or your favorite herbs.
You can store avocado chicken salad in an airtight container in the refrigerator for up to 2 days.
Dice or shred the 2 large cooked chicken breasts and put them into a large mixing bowl. Meanwhile, cook the bacon to your liking and leave to cool. Peel and stone 2 large avocados, then cut into bite-sized pieces and add to the mixing bowl.
Add 1 cup of sweetcorn, and toss in 1/4 cup chopped green onion or chives, chopped bacon, and 2 Tbsp fresh dill.
Add the dressing ingredients to a small bowl, and stir to mix well. Drizzle over your salad and toss to combine everything. Serve and enjoy!