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When warm weather hits, I’m all about no-fuss, refreshing meals I can pack up and take anywhere and this Avocado Chicken Salad with Bacon checks every box. It’s creamy, crunchy, salty, and bursting with flavor. Bonus: it’s made without mayo, which means even mayo-haters (like me!) will fall in love with this one.
This is my go-to when I want a quick lunch or dinner that’s protein-packed, full of healthy fats, and naturally Paleo, Keto-Friendly, and Whole30-approved. You can toss it together in under 30 minutes and serve it chilled or at room temp.
A Nourishing Twist on Classic Chicken Salad
I’ve always loved the versatility of chicken salad. You can serve it in a lettuce wrap, over a big bowl of greens, or straight from the container with a fork. And while I absolutely love my Buffalo Chicken Salad and Mango Curry Chicken Salad, the swap of avocado and mayo is one that I can definitely get on board with. That’s why I created this mayo-free version using creamy avocado, crisp bacon, red onion, and pumpkin seeds for an irresistible crunch.
It’s everything I love in a meal: satisfying, simple, and nutrient-dense.
Why You’ll Love This Avocado Chicken Salad
- No mayo, no problem: Avocado gives this salad its creamy texture without any dairy or mayo.
- Perfect for meal prep: Make it ahead and store it in the fridge for easy lunches or dinners all week.
- Great for hot days: No oven, no stove—just cool, refreshing ingredients that fuel your body.
- Portable: Whether it’s a day at the pool, a night at the baseball field, or lunch on the go, this salad travels well and tastes amazing.
If you’re looking for a new meal prep staple or a refreshing, nourishing option to fuel your summer days, give this recipe a try. It might just become your new favorite chicken salad.
Tips and Shortcuts:
This recipe is super easy especially if you have cooked chicken ready to go! It comes together in just 10 minutes, including bacon cooking time. A store-bought rotisserie chicken or prepped chicken breast works great.
Short on time? Skip the bacon. You’ll miss the smoky crunch, but it’s still delicious!
Serving and Storing:
There are plenty of ways to enjoy this. On a warm night, try it on sandwich bread or in a pita.
For a Paleo or gluten-free option, serve it over greens. It’s also perfect for picnics or poolside dinners. It’s my personal go-to!
Store leftovers in the fridge for up to 1 day. The avocado may brown, so it’s best enjoyed fresh.
Avocado Chicken Salad with Bacon
Ingredients
- 5 strips of bacon
- 3 large avocados
- Juice of 1 lime
- 1 tsp cumin
- 2 chicken breasts*, cooked or 2.5 cups of shredded chicken
- 1/4 cup chopped red onion
- 1/2 cup pumpkin seeds
- 1 tsp sea salt + more to taste
- 1/3 cup chopped fresh cilantro for serving
Instructions
- Begin by cooking your bacon to your liking. Mine generally takes about 5 minutes per side on Medium-Medium high heat. Drain any excess fat with a paper towel, set aside.
- Mash up your avocado with a fork in a large bowl. Add lime juice, cumin, and sea salt.
- Mix in shredded chicken, bacon, pumpkin seeds, and onion.
- Salt to taste. Serve over greens, in a wrap, or on bread as a sandwich.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t like cilantro. What is the best substitute? Thank you!
I made without onion and lime or pumpkin seeds. Only because I don’t like onion. Forgot about lime and pumpkin seeds. Tasted great! Probably even better next time when I add all ingredients!
SO GOOD! This makes my kids dance with excitement!! Perfect to pack in a picnic basket. Thank you!!
This is SO GOOD!! I personally don’t like bacon (I know- who do I think I am??), so I omitted the bacon but diced up some celery to give it a crunch and it is delicious!! I’m eating it for the second day in a row as we speak. This will be a summer go-to meal for me for sure!
So glad you loved it, Taylor!