Avocado Chicken Egg Salad

overhead shot of a white salad bowl with chopped hard boiled eggs, sliced avocados, diced onions, diced cooked chicken, crumbled bacon, and corn kernels.

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 Time15

Cook Time10

Total Time25

Course: Appetizer, Salad, Sandwiches

Cuisine: American, American/Southwest

Keyword: avocado and chicken recipe, avocado recipes, chicken salad recipe, egg salad

Servings: serves

Author: Katerina | Diethood

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