Avocado Chicken Salad Recipe (VIDEO)

I made an Avocado Chicken Salad that swaps mayo for ripe avocado and adds bacon and bright herbs for a fresh, surprising take.

I shot a short Avocado Chicken Salad Recipe video after I kept messing with a bowl until it tasted like something I actually wanted for lunch. I used a ripe avocado to make it creamy and tossed in crisp bacon for a smoky bite, and somehow it feels lighter than your average chicken salad.

I kept tweaking flavors, the textures surprised me, and i’ll admit I ate too much while filming. If you like Chicken Bacon combos or you’re scrolling Green Salad Recipes for a fresh idea, this one will make you stop and wonder what’s different.

Ingredients

• Avocado: creamy, full of healthy fats and fiber, keeps salad rich not greasy
• Chicken: lean protein, keeps you full, low carb, makes salad hearty and satisfying
• Bacon: salty smoky crunch, adds indulgent flavor and texture, use sparingly cause its rich
• Celery: crisp low calorie bite, gives fiber and fresh crunch, balances creamy avocado
• Lime: bright acidic punch, cuts through richness, adds tang and fresh aroma
• Greek yogurt: optional creamy tang, adds protein and a light sour note, not overpowering
• Cilantro: herbaceous bright flavor, small calories, lifts the whole salad, some people hate it

Ingredient Quantities

• 2 cups cooked chicken, shredded or diced (about 12 ounces)
• 1 large ripe avocado, mashed
• 3 slices bacon, cooked until crisp and chopped
• 1/2 cup celery, finely chopped (about 1 stalk)
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime (about 1 tablespoon)
• 2 tablespoons plain Greek yogurt, optional for extra creaminess
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch cayenne or smoked paprika, optional

How to Make this

1. Cook the bacon in a skillet over medium heat until crisp, transfer to paper towels to drain, then chop. If you want extra flavor save 1 teaspoon of the bacon fat, otherwise use the olive oil listed.

2. Shred or dice the cooked chicken into bite sized pieces and put it in a large mixing bowl.

3. Halve the avocado, remove the pit and scoop the flesh into a smaller bowl. Add the lime juice, Dijon mustard, garlic powder, kosher salt and black pepper, then mash with a fork. Stir in the olive oil and the Greek yogurt if using, mix until mostly smooth but leave a few small chunks for texture.

4. Pour the avocado mixture over the chicken and fold gently until the chicken is evenly coated.

5. Add the chopped bacon, celery, red onion and cilantro. Fold everything together so it’s well combined but not mushy.

6. Taste and adjust seasoning, add more salt or pepper as needed, squeeze extra lime if it needs brightness. Sprinkle a pinch of cayenne or smoked paprika if you want a little heat or smokiness.

7. For best flavor let the salad chill 15 to 30 minutes in the fridge to let the flavors marry, but you can serve it right away if you’re hungry.

8. Keep leftovers in an airtight container with plastic wrap pressed onto the surface to prevent browning, store in the fridge and eat within 1 to 2 days. Serve on bread, crackers, or in lettuce cups.

Equipment Needed

1. Large skillet or frying pan for crisping the bacon and warming the chicken
2. Cutting board for dicing the red onion celery and avocado
3. Chef’s knife for chopping bacon cilantro and cutting the avocado
4. Two mixing bowls one large for the chicken and one small for mashing the avocado
5. Fork for mashing the avocado and for light mixing
6. Measuring spoons and a tablespoon to measure lime juice mustard salt and olive oil
7. Silicone spatula or wooden spoon to fold everything together gently
8. Paper towels for draining bacon and an airtight container for storing leftovers

FAQ

Avocado Chicken Salad Recipe (VIDEO) Substitutions and Variations

• Chicken: swap shredded chicken for rotisserie chicken (same amount), canned tuna or salmon (12 oz, drain well) for a quicker pantry option, or cooked turkey breast if you want a milder flavor.
• Avocado: replace mashed avocado with 1/2 cup plain Greek yogurt plus 1 tbsp olive oil for similar creaminess, or 1/2 cup hummus for a plant-based twist, or mashed cooked peas/edamame for a green, slightly sweet texture.
• Bacon: use turkey bacon or crisped prosciutto for a leaner salty bite, or 1/4 cup toasted chopped nuts (pecans or almonds) for crunch, or a pinch extra smoked paprika for smoky flavor if skipping the meat.
• Plain Greek yogurt: swap the 2 tbsp with equal mayo for classic richness, or sour cream for tang, or extra mashed avocado to keep it dairy free and super creamy.

Pro Tips

1. Keep the avocado from going brown by pressing plastic wrap right onto the surface and squeezing a little extra lime juice on top, it’ll actually help a lot. If you want a tiny boost, leave the pit in the bowl while you chill it, but dont rely on that alone.

2. Don’t over mash the avocado, leave a few chunks for texture. If it feels too loose add a spoon of Greek yogurt or a splash of olive oil, if it feels too thick stir in a teaspoon of water or more lime until it spreads easy.

3. Add the bacon last so it stays crisp, otherwise it gets soggy fast. Save one teaspoon of the bacon fat and stir it into the avocado mix instead of olive oil sometimes, it gives a smoky depth that’s addicting.

4. Always taste and adjust at the end, avocado mutes salt so you may need more than you think, and a pinch of cayenne or smoked paprika makes the flavors pop. If leftovers look dull the next day stir in a little fresh lime and chopped cilantro to revive them.

Avocado Chicken Salad Recipe (VIDEO)

Recipe by James Level

0.0 from 0 votes

I made an Avocado Chicken Salad that swaps mayo for ripe avocado and adds bacon and bright herbs for a fresh, surprising take.

Pin

Servings

3

servings

Calories

418

kcal

Equipment: 1. Large skillet or frying pan for crisping the bacon and warming the chicken
2. Cutting board for dicing the red onion celery and avocado
3. Chef’s knife for chopping bacon cilantro and cutting the avocado
4. Two mixing bowls one large for the chicken and one small for mashing the avocado
5. Fork for mashing the avocado and for light mixing
6. Measuring spoons and a tablespoon to measure lime juice mustard salt and olive oil
7. Silicone spatula or wooden spoon to fold everything together gently
8. Paper towels for draining bacon and an airtight container for storing leftovers

Ingredients

• 2 cups cooked chicken, shredded or diced (about 12 ounces)

• 1 large ripe avocado, mashed

• 3 slices bacon, cooked until crisp and chopped

• 1/2 cup celery, finely chopped (about 1 stalk)

• 1/4 cup red onion, finely chopped

• 2 tablespoons fresh cilantro, chopped

• Juice of 1 lime (about 1 tablespoon)

• 2 tablespoons plain Greek yogurt, optional for extra creaminess

• 1 teaspoon Dijon mustard

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• Pinch cayenne or smoked paprika, optional

Directions

• Cook the bacon in a skillet over medium heat until crisp, transfer to paper towels to drain, then chop. If you want extra flavor save 1 teaspoon of the bacon fat, otherwise use the olive oil listed.
• Shred or dice the cooked chicken into bite sized pieces and put it in a large mixing bowl.
• Halve the avocado, remove the pit and scoop the flesh into a smaller bowl. Add the lime juice, Dijon mustard, garlic powder, kosher salt and black pepper, then mash with a fork. Stir in the olive oil and the Greek yogurt if using, mix until mostly smooth but leave a few small chunks for texture.
• Pour the avocado mixture over the chicken and fold gently until the chicken is evenly coated.
• Add the chopped bacon, celery, red onion and cilantro. Fold everything together so it’s well combined but not mushy.
• Taste and adjust seasoning, add more salt or pepper as needed, squeeze extra lime if it needs brightness. Sprinkle a pinch of cayenne or smoked paprika if you want a little heat or smokiness.
• For best flavor let the salad chill 15 to 30 minutes in the fridge to let the flavors marry, but you can serve it right away if you’re hungry.
• Keep leftovers in an airtight container with plastic wrap pressed onto the surface to prevent browning, store in the fridge and eat within 1 to 2 days. Serve on bread, crackers, or in lettuce cups.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 240g
• Total number of serves: 3
• Calories: 418kcal
• Fat: 24.8g
• Saturated Fat: 5.1g
• Trans Fat: 0.07g
• Polyunsaturated: 2.8g
• Monounsaturated: 13.3g
• Cholesterol: 117mg
• Sodium: 522mg
• Potassium: 698mg
• Carbohydrates: 8.3g
• Fiber: 4.8g
• Sugar: 1.7g
• Protein: 39.2g
• Vitamin A: 300IU
• Vitamin C: 15mg
• Calcium: 43mg
• Iron: 1.8mg