Description
This Avocado Chicken Salad is a light, protein-rich meal made with creamy avocado, tender chicken breast, sweet corn, and a zesty lemon dressing. Perfect for lunch, meal prep, or a healthy dinner.
Ingredients
2 large cooked chicken breasts, shredded or chopped
2 large avocados
1 cup corn (from 1 cooked cob)
1/4 cup chives or green onion, chopped
2 Tbsp fresh dill, chopped
2 hard-boiled eggs (optional, halved or quartered)
Lemon Dressing:
3 Tbsp freshly squeezed lemon juice
3 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
1/8 tsp black pepper
Instructions
1. Dice or shred the cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit the avocados, cut them into bite-sized pieces, and add to the bowl.
3. Add the corn, chopped chives (or green onion), and fresh dill to the bowl.
4. In a small bowl, mix the lemon juice, olive oil, sea salt, and black pepper to create the dressing.
5. Pour the lemon dressing over the salad and gently toss to combine all ingredients.
6. Optional: Add slices of hard-boiled egg just before serving.
7. Serve immediately or chill slightly before serving.
Notes
Use rotisserie chicken, home-cooked, or well-drained canned chicken.
If making ahead, prep all ingredients except avocado and eggs. Add them just before serving.
To store leftovers, cover with plastic wrap touching the surface to reduce avocado browning.
Best consumed within 3 to 4 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American