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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 : Much like a curry chicken salad, this version elevates the classic egg salad with juicy chicken, avocados, onions, corn, and bacon for a chunky and delicious taste.
- Low Carb and Nutritious: This chicken egg 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: You can also use soft boiled eggs for a creamier texture.
- Cooked Chicken Breasts: Store-bought or air fryer rotisserie chicken recipe can be used, or make these easy stovetop chicken breasts. Use cooked turkey or tofu for a vegetarian option.
- Avocados: Use chopped avocados to add a creamy richness and healthy fats to the egg salad.
- 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
- Combine Salad Ingredients: In a large bowl, gently toss together diced eggs, chopped chicken, diced avocados, corn, chopped bacon, and chopped red onion.
- 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.
- Dress the Salad: Pour the desired amount of dressing over the salad ingredients and toss gently until everything is well coated.
- Serve or Store: Serve the egg salad immediately or refrigerate it until ready to use.
Serving Suggestions
This egg salad recipe can be enjoyed in so many ways! Serve it on top of a toasted bun for a filling lunch or tucked into a warm pita bread for a quick meal. For a lighter option, try spooning it into lettuce wraps or over a bed of fresh greens.
You can also pair this avocado chicken egg salad with my homemade cheese crackers for a fun snack, or enjoy it with a side of this skillet olive bread for a heartier meal.
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.
More Easy 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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Avocado Chicken Egg Salad
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
- 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 freshly ground black pepper
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.
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.
Unique and innovative- a great twist on an old favorite- and thanks for the WW information ( not everyone does that- it’s so helpful!)
I’m very glad you enjoyed it! Thank YOU! 🙂
How much is in a serving?
This salad makes 8 servings, so 1/8 is a serving. I don’t have the exact measurements in weight.
I can’t wait to try this! I am lactose intolerant so need to modify the dressing to omit sour cream. Any ideas?
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.
Looks delicious and so easy to make! !
Colorful, healthy and spot on delicious! I’m definitely making this!
What a great salad for lunch; the lemon dill dressing sounds amazing!
That’s what i call a good chicken salad! I want this for lunch tonight!
Absolutely amazing! Quick and easy. Thank you for all of your wonderful recipes.
Whoa, this looks to die for, can’t wait to try it!!
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!