Salads: Tasty Avocado Chicken Salad Recipe

Recipe: Avocado Chicken Salad

Presenter: Natasha — natashaskitchen.com (YouTube: natashaskitchen)

Ingredients

• Chicken (star): 2 large cooked chicken breasts, diced or shredded
  • Substitutions: shredded rotisserie chicken (used in the video) or well‑drained canned chicken
• Avocado: 2 large ripe avocados, peeled, pitted, sliced into bite-size pieces
• Corn: 1 cup cooked corn (freshly cooked corn recommended)
• Green onion or chives: 1/4 cup, chopped
• Bacon: 6 ounces, cooked until browned and crispy, coarsely chopped
• Fresh dill: 2 Tbsp
• Lemon dressing:
  • 3 Tbsp fresh lemon juice (about 1 large lemon)
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/8 tsp black pepper
• Optional for serving: hard‑boiled eggs (as desired)

Equipment & prep

• Large mixing bowl
• Cutting board and knife
• Skillet or pan to cook bacon (or use pre-cooked bacon)
• Spoon/whisk or fork to combine dressing
• Measuring spoons/cups
• If using fresh corn: pot or grill to cook corn
• If serving eggs: equipment to hard‑boil eggs

Method — step-by-step

1. Prepare the chicken: dice or shred 2 large cooked chicken breasts (or use shredded rotisserie chicken or well‑drained canned chicken). Place in a large mixing bowl.
2. Prepare avocados: peel, pit, and slice 2 large ripe avocados into bite-size pieces; add to the bowl.
3. Add corn: stir in 1 cup cooked corn (fresh cooked corn preferred).
4. Add aromatics and herbs: add 1/4 cup chopped green onion or chives and 2 Tbsp fresh dill.
5. Cook bacon: cook 6 oz bacon until browned and crispy; coarsely chop and add to the mixing bowl.
6. Make the dressing: combine 3 Tbsp lemon juice, 3 Tbsp extra virgin olive oil, 1 tsp salt and 1/8 tsp black pepper in a small bowl and stir until combined.
7. Dress and combine: drizzle the lemon dressing over the salad and toss everything to combine.
8. Serve: optionally add hard‑boiled eggs; serve immediately as a salad or use as filling for sandwiches, pitas, or lettuce wraps.

Timings, temperatures & technique cues

• Bacon: cook until browned and crispy (no exact time given).
• Corn: freshly cooked corn is preferred for best sweet pop of flavor.
• Dressing: mix lemon juice and oil with salt and pepper until combined; drizzle and toss to coat.

The lemon dressing is simple and bright — it smells and tastes very fresh.

Chef tips & notes

• Rotisserie chicken makes the salad very easy, but cooked breasts or well‑drained canned chicken also work.
• Freshly cooked corn adds a nice sweet pop and is preferred.
• Hard‑boiled eggs are optional but make the salad more satisfying.
• The salad keeps well and is good the next day — convenient for lunches.

Serving & variations

• Serve as a salad, in sandwiches, in pitas, or in lettuce wraps.
• Variations/substitutions:
  • Protein: rotisserie chicken, home-cooked chicken breast, or canned chicken (well‑drained)
  • Allium: green onion or chives
  • Optional add: hard‑boiled eggs

Source

Natasha — natashaskitchen.com (YouTube channel: natashaskitchen).