An easy egg salad recipe with avocados, chicken, corn, bacon, and a creamy lemon dill dressing! Delicious just served on its own, as a side, or on a bun!
A DELICIOUS EGG SALAD + CHICKEN SALAD RECIPE
Upgrade your classic Egg Salad recipe with this flavorful and chunky Avocado Chicken Egg Salad. This Low Carb recipe has everything you want in a delicious salad including juicy chicken, avocados, eggs, onions, corn, and bacon.
My Avocado Egg Salad recipe has been a reader favorite for years now that I have finally listened and created another version of it. This time around, I have included more yummy ingredients, plus a creamy mayo dressing that you will absolutely LOVE!
I guarantee that even the pickiest of eaters will want to dig into this Chicken Egg Salad. It’s not only delicious, but it’s also very easy to prepare. The only time-consuming part is chopping up all the ingredients. AND boiling the eggs.
Buying a rotisserie chicken might also take a bit of your time…? Or, just cook your own Chicken Breasts. 🙌
HOW TO MAKE AVOCADO CHICKEN EGG SALAD
This loaded up Egg Salad is everything BUT boring. With a wonderful Lemon Dill Dressing slathered on top, this salad is beautiful to look at, and with a variety of ingredients, it satisfies to the max!
To start, gather your ingredients:
- 4 hard boiled eggs, diced
- 12 to 16 ounces chopped chicken breasts
- 2 avocados, diced
- 1 cup corn (I use canned corn)
- 8 bacon slices, cooked and chopped
- 1 small red onion, chopped
Add all that to a salad bowl, mix together gently, and set aside.
HOW TO MAKE CREAMY LEMON DILL SALAD DRESSING
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Whisk all of that together; add as much of it as you prefer over the prepared Chicken Egg Salad and toss until well combined.
Serve immediately, or refrigerate until ready to use.
You’ll be happy to know that this Avocado Chicken Egg Salad tastes even better the next day! It is a perfect salad for lunch on-the-go.
HOW TO STORE EGG SALAD
- Store egg salad in an airtight container and keep in the fridge for 4 to 5 days.
MORE SALAD RECIPES TO TRY:
- Creamy Dill Chicken Salad
- Cobb Salad
- Olives and Avocado Salad with Tomatoes and Feta
- Chef’s Salad
- Strawberry Avocado Pasta Salad
ENJOY!
Avocado Chicken Egg Salad with Creamy Lemon Dill Dressing
Ingredients
- 4 hard boiled eggs, diced
- 12 to 16 ounces chicken breasts, chopped or shredded
- 2 avocados, diced
- 1 cup corn, (I use canned corn)
- 8 bacon slices, cooked to a desired crispness and chopped
- 1 small red onion, chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons chopped fresh dill
- 1 1/2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Add all the Salad ingredients to a large mixing bowl; mix gently just to combine and set aside.
- In a mixing bowl combine all the Salad Dressing ingredients; whisk until thoroughly incorporated. You can also place the ingredients in a jar and shake until combined.
- Add as much of the salad dressing as you prefer over the prepared Avocado Chicken Egg Salad; gently toss until well combined.
- Served immediately or refrigerate until ready to use.
Notes
- To lower your points down to 4, use turkey bacon, fat free sour cream, and fat free mayonnaise.
- Store egg salad in an airtight container and keep in the fridge for 4 to 5 days.
Nutrition
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.
This sounds wonderful…. but do you have any info on the CARBS… I am just starting on a LOW carb diet, so any info you can give would be MUCH appreciated. Thanks
How is this a side dish? What on earth would you have as the main?