The addition of eggs and bacon makes this salad rich and flavorful, and it’s ready in just 15 minutes!
I love having a salad for lunch. Summer, winter, it doesn’t really matter - I find them incredibly fresh-tasting, versatile, and filling. I have a main-course salad for lunch at least once a week. I just never tire of them!
This avocado chicken salad is one of my favorite lunches. I make a big bowl and dig right in! It reminds me of Cobb chicken salad, but it’s easier to make, so I make it more often.
Recipe Card
Chicken breast: Cooked and shredded. I often used baked chicken breast or broiled chicken breast. Hard-boiled eggs: Chopped or sliced. The eggs add not just flavor but also a nice color to the salad. Avocado: I use one large avocado. Diced red onion: I use just a small amount to add flavor, crunch, and a pop of color. Too much can overwhelm the salad, but a small amount is perfect. Bacon: This is the secret ingredient! You don’t need a lot - just two strips - and they add wonderful richness and smoky flavor. For the dressing: Olive oil, fresh lemon juice (it helps keep the avocado from browning), Dijon mustard (which helps the dressing emulsify), fresh garlic, kosher salt, and black pepper.
Your first step is to whisk together the dressing ingredients until they emulsify into a smooth, velvety dressing. Add the salad ingredients to a large bowl. That’s it! Your tasty lunch is ready.
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