Creamy Avocado Chicken Salad with Lime and Cilantro

Tip

To shred cooked chicken quickly, place still-warm chicken breasts in a large bowl and use a hand mixer or stand mixer on low for about 30–60 seconds. It produces even, tender shreds with almost no effort.

For the chicken

• 2 boneless skinless chicken breasts (or 3 cups shredded rotisserie chicken)
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper

For the salad

• 4 slices thick-cut bacon, cooked and crumbled
• 1 cup corn kernels (fresh, thawed frozen, or well-drained canned)
• 2 tablespoons sliced green onion
• 2 ripe avocados, diced
• 2 tablespoons chopped fresh cilantro (optional—swap parsley if preferred)

For the lemon dressing

• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

If using rotisserie chicken

Shred 2–3 cups of cooked rotisserie chicken into bite-sized pieces and proceed to “Assemble the salad.”

If cooking chicken from scratch

1. Season the chicken breasts with ¼ teaspoon salt and ¼ teaspoon black pepper.
2. Heat a skillet over medium heat and add 1 tablespoon olive oil.
3. Cook chicken 6–7 minutes per side, or until golden and cooked through. Let rest for a few minutes, then shred or dice into bite-sized pieces.

Assemble the salad

1. In a large bowl, combine the shredded chicken, crumbled bacon, corn, sliced green onion, diced avocado, and chopped cilantro. Set aside.
2. In a small bowl, whisk together the olive oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until emulsified.
3. Pour the dressing over the salad and toss gently until ingredients are evenly coated. Taste and adjust seasoning—if the bacon is salty, you may want less added salt.
4. Serve immediately at room temperature, or refrigerate for 10–30 minutes to allow flavors to meld before serving.

Can I make this salad ahead of time?

Yes. Prep the chicken, bacon, corn, cilantro, and green onions up to 2 days ahead and keep refrigerated. Add the avocado right before serving to avoid browning.

Is rotisserie chicken okay to use?

Absolutely—rotisserie chicken is the quickest option and makes this salad effortless. Use about 2–3 cups shredded meat.

What should I serve it with?

Serve on a bed of greens, in lettuce cups, on toasted gluten-free focaccia or bread, or with crackers or tortilla chips for scooping.

Expert tips

• Dice avocado last to keep it from browning.
• Season as you go and taste before adding final salt—bacon may add plenty of saltiness.
• Let the finished salad rest in the fridge for 15–30 minutes so flavors blend nicely.

Storage instructions

Refrigerate: Store in an airtight container for up to 2 days. To help prevent surface browning on the avocado, press plastic wrap directly onto the salad before sealing the container. For best texture, consider storing the avocado separately and adding it just before serving.

Reviving leftovers: Stir the salad well before serving and let it sit at room temperature for 10–15 minutes. If flavors seem muted, add a splash of lemon juice or a drizzle of olive oil to brighten it up.

Serving suggestions

This salad works as a main dish, a hearty sandwich filling, or a dip for chips. It pairs well with simple sides like a cold pasta salad or fresh green salad for meals or potlucks.