If you’re looking for a chicken salad that’s anything but boring, this one is going to be your new go-to. It’s creamy, crunchy, zesty, and savory all in one bite, with fresh lemon, crispy bacon, and lots of crunch to keep things interesting.
This bacon avocado chicken salad is perfect for spring and summer lunches when you want something light but still satisfying. The creamy avocado and Greek yogurt base keeps it fresh and high in protein, while a surprising ingredient takes it over the top in the best way.!
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Why You’ll Love This Chicken Salad
- ✅ Gluten free + meal prep friendly – perfect for lunches all week
- 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
- 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
- ⏱ Quick & easy – especially if you use precooked shredded chicken like I did
The Secret to Making It Fast
To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.
👉 Use my code CKL40 for 40% off your first box!
Equipment You’ll Need
- Mixing spoon or spatula
- Medium blender or food processor
- Large mixing bowl
- Knife and cutting board
Ingredients
Chicken Salad
- 1 1/2 lbs cooked and shredded chicken ( (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40 for 40% off)
- 8 slices bacon (cooked and crumbled)
- 2 to 3 celery stalks (finely chopped)
- 1 red onion (small to medium)
- 1 ear of corn (cooked and kernels removed)
- 2 handfuls fresh chives (chopped)
- 1 handful salt and vinegar chips (crushed – I love using Siete for a cleaner option)
Creamy Avocado Sauce
- 2 avocados (large)
- 1 1/4 cup Greek yogurt (plain nonfat)
- 1 to 1/2 tsp wasabi paste
- 1 lemon (Juice and zest of 1 lemon)
- 1 1/4 tsp salt
- 1 tsp black pepper
Instructions
- In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
- In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
- Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
- Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.
Dietary Information
This recipe is naturally gluten free and high in protein thanks to the chicken and Greek yogurt. It’s also lighter than traditional versions since it skips mayo while still staying creamy.
To modify:
- Use dairy free yogurt if needed
- Swap bacon for turkey bacon for a lighter option
- Skip chips
Tips or Variations
- Store in the fridge for up to 3 days
- Want more heat? Add a little extra wasabi or a pinch of chili flakes
- If making ahead, add the chips right before serving to keep them crunchy
Serving Suggestions
This chicken salad is incredibly versatile. Try it:
- On toasted sourdough
- Stuffed into a croissant
- Wrapped in lettuce for a low carb option
- Scooped with extra chips for a snack style meal
- Over a bed of greens for a light salad
FAQ’s
Can I make this ahead of time?
Yes, just wait to add the chips until right before serving so they stay crisp.
Can I use canned chicken?
You can, but freshly cooked or rotisserie chicken will give the best texture and flavor.
Is the wasabi very strong?
No, it adds a mild kick and enhances the overall flavor without overpowering it.
Can I freeze this?
This recipe is best enjoyed fresh and not recommended for freezing due to the avocado and yogurt.
Check me out on Social Media!
I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Creamy Bacon Avocado Chicken Salad
Description
If you’re looking for a chicken salad that’s anything but boring, this one is going to be your new go-to. It’s creamy, crunchy, zesty, and savory all in one bite, with fresh lemon, crispy bacon, and lots of crunch to keep things interesting.
Ingredients
Chicken Salad
Creamy Avocado Sauce
Instructions
-
In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
-
In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
-
Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
-
Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 3g15%
- Cholesterol 82.7mg28%
- Sodium 684.5mg29%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 3.9g16%
- Sugars 2.3g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
