Description
This Creamy Chicken and Avocado Salad is a flavorful, hearty, and refreshing dish loaded with tender chicken, creamy avocado, crispy bacon, corn, and eggs, all tossed in a tangy, herb-packed dill dressing. Perfect for a quick lunch, light dinner, or as a meal-prep option that stays fresh and satisfying.
Ingredients
For the Salad:
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4 hard-boiled eggs, diced
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12 to 16 oz cooked chicken breasts, chopped or shredded
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2 avocados, diced
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1 cup corn kernels (canned or fresh)
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8 slices bacon, cooked to desired crispness and chopped (Use turkey or beef bacon for a halal option)
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1 small red onion, chopped
For the Dressing:
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1/3 cup mayonnaise
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1/3 cup sour cream
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2 tbsp fresh dill, chopped
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1 1/2 tbsp lemon juice
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2 tsp Dijon mustard
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1/4 tsp salt
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1/4 tsp freshly ground black pepper
Instructions
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Prepare Ingredients:
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Cook chicken breasts until done (about 6–8 minutes per side), let cool, and chop or shred.
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Cook bacon until crispy, drain excess grease, and chop.
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Hard-boil eggs, cool them in ice water, peel, and dice.
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Dice avocados and drizzle with lemon juice to prevent browning.
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Prepare corn and chop red onion.
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Make the Dressing:
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In a medium bowl, combine mayonnaise, sour cream, fresh dill, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
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Assemble the Salad:
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In a large bowl, add eggs, chicken, avocado, corn, bacon, and red onion.
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Pour dressing over the salad and toss gently until evenly coated.
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Serve or Store:
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Serve immediately or refrigerate until ready to use. Store leftovers in an airtight container for up to 2 days.
Notes
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For dairy-free options, replace mayonnaise and sour cream with vegan alternatives.
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Fresh dill can be swapped with parsley or chives for a different flavor.
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This salad is perfect for keto and low-carb diets if paired with leafy greens.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Dish
- Method: Mixing
- Cuisine: American