Avocado Chicken Egg Salad

4.58 from 28 votes
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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.

Overhead shot of a white salad bowl with avocado chicken egg salad.


 

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.
A large salad bowl filled with a mixture of avocados, diced chicken, eggs, bacon, and corn.

    Storage Instructions

    Store egg salad in an airtight container and keep it in the fridge for 4 to 5 days. 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.

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    4.58 from 28 votes

    Avocado Chicken Egg Salad

    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
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 8 serves

    Ingredients 

    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

    • cup mayonnaise
    • cup sour cream
    • 2 tablespoons chopped fresh dill
    • 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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    4.58 from 28 votes (9 ratings without comment)

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    35 Comments

    1. Jani says:

      Unique and innovative- a great twist on an old favorite- and thanks for the WW information ( not everyone does that- it’s so helpful!)

      1. Katerina Petrovska says:

        I’m very glad you enjoyed it! Thank YOU! 🙂

    2. Ann says:

      How much is in a serving?

      1. Katerina Petrovska says:

        This salad makes 8 servings, so 1/8 is a serving. I don’t have the exact measurements in weight.

    3. Sarah says:

      I can’t wait to try this! I am lactose intolerant so need to modify the dressing to omit sour cream. Any ideas?

      1. Katerina Petrovska says:

        Hi!
        I am pretty sure that I’ve seen Plant-Based Sour Cream sold at grocery stores. Maybe try that? Or a non-dairy yogurt.
        Also, while I don’t have a recipe for homemade dairy free sour cream, I do know that some people make it with cashews. A google search should return some results on that.

    4. Erin | Dinners,Dishes and Dessert says:

      Looks delicious and so easy to make! !

    5. Beth Pierce says:

      Colorful, healthy and spot on delicious! I’m definitely making this!

    6. Sara Welch says:

      What a great salad for lunch; the lemon dill dressing sounds amazing!

    7. Catalina says:

      That’s what i call a good chicken salad! I want this for lunch tonight!

    8. Chrissie Baker says:

      Absolutely amazing! Quick and easy. Thank you for all of your wonderful recipes.

    9. Kimberly says:

      Whoa, this looks to die for, can’t wait to try it!!

    10. Billy says:

      I’ve been looking for great salads to try, thank you for this! Cannot wait to try this at home. Love the way that lemon dill dressing looks!