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Avocado Chicken Egg Salad

by Katerina

4.56 from 27 votes

Mar 12, 2019, Updated Jan 05, 2024

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This Avocado Chicken Egg Salad recipe is an easy and delicious combination of avocados, chicken, corn, and bacon, all tossed in a creamy lemon dill dressing. It’s versatile and can be enjoyed on its own, as a side, wrapped up, or served in a bun.

Why I Love This Avocado Chicken Egg Salad

• Flavorful and Loaded : It elevates the classic Egg Salad with juicy chicken, avocados, onions, corn, and bacon for a chunky and delicious taste.
• Low Carb and Nutritious: This salad is not only low in carbs but also packed with healthy fats and nutrients from ingredients like avocado and eggs.
• Creamy and Rich: The addition of avocado brings a creamy richness and smooth texture, enhancing the overall flavor and texture.

Recipe Ingredients

• Hard Boiled Eggs: Soft boiled eggs for a different texture.
• Cooked Chicken Breasts: Store-bought rotisserie chicken can be used, or make these easy Chicken Breasts. Use cooked turkey or tofu for a vegetarian option.
• Avocados: Add creamy richness and healthy fats.
• Corn Kernels: Provide sweetness and crunch. Add peas or diced bell peppers for a different flavor.
• Bacon: Use turkey bacon or smoked tofu for a lighter option.
• Red Onion: Substitute with green onions or shallots for a milder taste.
• Mayonnaise: Plain yogurt or vegan mayo can also be used.
• Sour Cream: Adds tang and creaminess to the dressing.
• Fresh Dill: Dried dill or parsley would also work.
• Lemon Juice: Adds a bright, citrusy zing. If you prefer, use lime juice or white vinegar.
• Dijon Mustard: You can also use honey mustard for a sweeter profile.

How To Make Avocado Chicken Egg Salad

1. Combine Salad Ingredients: In a large bowl, gently toss together diced eggs, chopped chicken, diced avocados, corn, chopped bacon, and chopped red onion.
2. Prepare Dressing: In a separate bowl, whisk together mayonnaise, sour cream, chopped dill, lemon juice, Dijon mustard, salt, and pepper until smooth. Alternatively, shake the ingredients in a jar to combine.
3. Dress the Salad: Pour the desired amount of dressing over the salad ingredients and toss gently until everything is well coated.
4. Serve or Store: Serve the salad immediately or refrigerate it until ready to use.

More Salad Recipes

• Creamy Dill Chicken Salad
• Cobb Salad
• Green Goddess Salad
• Olives and Avocado Salad with Tomatoes and Feta
• Chef’s Salad
• Strawberry Avocado Pasta Salad

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4.56 from 27 votes

Avocado Chicken Egg Salad

by Katerina | Diethood

Avocado Chicken Egg Salad, featuring avocados, chicken, corn, bacon, and a creamy lemon dill dressing, is delicious whether served on its own, as a side, or in a bun!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 serves

Ingredients 

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For the Salad

• ▢ 4 hard boiled eggs,, diced
• ▢ 12 to 16 ounces cooked chicken breasts,, chopped or shredded
• ▢ 2 avocados,, diced
• ▢ 1 cup corn kernels,, I use canned corn
• ▢ 8 slices bacon,, cooked to a desired crispness and chopped
• ▢ 1 small red onion,, chopped

For the Dressing

• ▢ ⅓ cup mayonnaise
• ▢ ⅓ cup sour cream
• ▢ 2 tablespoons chopped fresh dill
• ▢ 1½ tablespoons lemon juice
• ▢ 2 teaspoons Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon fresh ground black pepper

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Instructions 

• Add diced eggs, chopped chicken, diced avocados, corn, bacon crumbles, and chopped red onion to a large mixing bowl; toss gently just to combine and set aside.
• In a separate mixing bowl, combine mayonnaise, sour cream, dill, lemon juice, mustard, salt, and pepper; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined. Taste for salt and pepper and adjust to your liking.
• Add as much of the salad dressing as you prefer over the prepared salad; gently toss until well combined.
• Serve or refrigerate until ready to use.

Notes

• Eggs: It’s important to use fresh and fully cooked eggs. For the best texture, it’s also essential to dice the eggs.
• Chicken: Dice the chicken into smaller pieces so it’s easier to serve it in this salad.
• Avocado: If serving the salad later, it is best to add the avocado just before serving.
• Bacon: You can either crumble cooked bacon and mix it into the salad or chop it into small pieces and use it as a topping for the salad.
• Salad Dressing: Mayonnaise is the most common dressing for egg salad, but you can also use yogurt, sour cream, or a combination of the two.
• Chill before serving: Egg salad tastes best when chilled, so refrigerate it for at least 30 minutes before serving. This will also help the flavors to meld together.

Nutrition

Calories: 383kcal | Carbohydrates: 10g | Protein: 20g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 152mg | Sodium: 400mg | Potassium: 604mg | Fiber: 4g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 8.9mg | Calcium: 35mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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