Best Avocado Chicken Salad

Here is my favorite avocado chicken salad recipe, with grilled chicken, a tangy lime vinaigrette, crispy bacon, creamy avocado, and fresh cilantro all tossed together with romaine lettuce.

This chicken salad is what I make when I want something filling but still light and fresh. It’s got just the right balance of protein and greens, and the homemade dressing really brings everything together. Plus, it’s way better than anything you’d get at a restaurant.

What Kind of Avocado Should I Use?

The key to a great avocado chicken salad is using avocados that are perfectly ripe. You want them to yield slightly when you give them a gentle squeeze, but not feel mushy or overly soft. If your avocados are still firm, just leave them on the counter for a day or two until they’re ready to use. Hass avocados are the most common variety you’ll find at the store and they work perfectly for this recipe, with their creamy texture and rich flavor. If you’re prepping ahead, wait to slice your avocado until just before serving to prevent browning, or give the slices a quick squeeze of lime juice to keep them looking fresh.

Options for Substitutions

This salad is super adaptable, so feel free to mix things up based on what you have:

• Chicken breasts: You can use chicken thighs instead if you prefer darker meat – they’re a bit more forgiving if you accidentally overcook them. Rotisserie chicken works great too and saves you some time.
• Romaine lettuce: Any crisp lettuce works here. Try iceberg, butter lettuce, or a spring mix. Just avoid delicate greens that might wilt under the warm chicken.
• Avocado: This is pretty central to the recipe, so I’d recommend keeping it. But if you’re in a bind, you could add cucumber for crunch or leave it out and add extra cheese.
• Bacon: Turkey bacon works if you want something lighter, or skip it entirely for a simpler version. You could also try crispy prosciutto for a different flavor.
• Apple cider vinegar: White wine vinegar or regular white vinegar can step in here. The flavor will be slightly different but still tasty.
• Dijon mustard: Regular yellow mustard works in the dressing, though you might want to add a touch more honey to balance the sharper flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is not pounding your chicken breasts to an even thickness, which leads to uneven cooking where the thin parts dry out while the thick parts stay undercooked – aim for a consistent half-inch throughout. Another common error is cutting into the chicken right after cooking, which lets all the juices run out onto your cutting board instead of staying in the meat, so always let it rest for at least 5 minutes before slicing. Don’t add your avocado too early or toss the salad too vigorously, as avocados bruise easily and can turn into mush – instead, gently place the slices on top just before serving. Finally, make sure your chicken reaches 155°F on an instant-read thermometer before removing it from the pan, as the residual heat will bring it up to a safe temperature while keeping it juicy.

What to Serve With Avocado Chicken Salad?

This salad is pretty filling on its own, but I love serving it with some warm, crusty bread or garlic toast on the side for a complete meal. If you’re feeding a crowd, consider setting out some tortilla chips and salsa or a simple fruit salad with berries and melon to round out the plate. For something a bit heartier, a cup of soup like minestrone or a light vegetable broth works great alongside this salad. You could also wrap any leftovers in a flour tortilla the next day for an easy lunch wrap.

Storage Instructions

Store Components: This salad is best enjoyed fresh, but you can prep the components ahead. Keep the cooked chicken, bacon, and chopped veggies in separate airtight containers in the fridge for up to 3 days. Store the dressing in a jar and give it a good shake before using.

Assemble Fresh: Wait to slice the avocado and toss everything together until you’re ready to eat. Once assembled, the lettuce will get soggy and the avocado will brown, so it’s really not great for storing as a complete salad. If you need to prep ahead, just keep everything separate and build your bowl when hunger strikes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 75-85 g
• Fat: 85-95 g
• Carbohydrates: 35-45 g

Ingredients

For the chicken and marinade:

• 2 chicken breasts
• 6 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 limes (juiced and zested)
• 3 tsp minced garlic
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• 2 tsp sugar
• 2 tsp dijon mustard

For the salad assembly:

• 4 cups romaine (chopped into 1-inch ribbons)
• 1 large avocado (halved and sliced into 1/4-inch pieces)
• 4 strips bacon (cooked until very crispy)
• 1/2 cup feta or goat cheese
• 1/2 cup cherry tomatoes (halved)
• 2 tbsp fresh cilantro (chopped)

Step 1: Prepare the Mise en Place and Cook the Bacon

• 4 strips bacon
• 4 cups romaine
• 1 large avocado
• 1/2 cup cherry tomatoes
• 2 tbsp fresh cilantro
• 2 chicken breasts

Start by cooking the bacon strips in a skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally for even browning.

Transfer to a paper towel-lined plate and set aside.

While the bacon cooks, chop the romaine into 1-inch ribbons, halve and slice the avocado into 1/4-inch pieces, halve the cherry tomatoes, and chop the cilantro.

Pat the chicken breasts dry with paper towels—this is crucial for proper browning and helps the marinade adhere better.

Step 2: Create the Marinade and Season the Chicken

• 6 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 limes
• 3 tsp minced garlic
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• 2 tsp sugar
• 2 tsp dijon mustard
• 2 chicken breasts

In a bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, minced garlic, Dijon mustard, salt, pepper, smoked paprika, and sugar until well combined.

I like to let the marinade sit for a minute so the flavors can start blending before adding the chicken.

Place the patted-dry chicken breasts in the bowl and coat thoroughly with the marinade, making sure both sides are well covered.

Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours if you have time—this builds flavor and helps keep the chicken moist.

Step 3: Cook the Marinated Chicken

• marinated chicken from Step 2

Heat a large skillet over medium-high heat until hot.

Remove the chicken from the refrigerator and let it sit for 5 minutes to take the edge off the cold.

Add the chicken breasts to the skillet (reserving the excess marinade) and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

The reserved marinade will act as a glaze—I brush it on the chicken during the last minute of cooking for extra flavor and a light gloss.

Step 4: Rest and Slice the Chicken

• cooked chicken from Step 3

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

Resting allows the juices to redistribute throughout the meat, keeping it tender and moist rather than dry.

Once rested, slice the chicken breasts into 1/2-inch thick strips or bite-sized pieces, depending on your preference.

Step 5: Assemble the Salad

• chopped romaine from Step 1
• cooked chicken from Step 4
• cooked bacon from Step 1
• sliced avocado from Step 1
• halved cherry tomatoes from Step 1
• 1/2 cup feta or goat cheese
• fresh cilantro from Step 1

Place the chopped romaine on a serving platter or individual plates.

Arrange the sliced chicken from Step 4, crumbled bacon from Step 1, sliced avocado, halved cherry tomatoes, and crumbled feta or goat cheese over the lettuce in an appealing pattern.

Drizzle with any remaining dressing from the marinade, or a light vinaigrette if desired.

Finish with fresh cilantro and serve immediately while the chicken is still warm.

Best Avocado Chicken Salad

Delicious Best Avocado Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 1300 kcal

Ingredients

  

For the chicken and marinade

• 2 chicken breasts
• 6 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 limes (juiced and zested)
• 3 tsp minced garlic
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• 2 tsp sugar
• 2 tsp dijon mustard

For the salad assembly

• 4 cups romaine (chopped into 1-inch ribbons)
• 1 large avocado (halved and sliced into 1/4-inch pieces)
• 4 strips bacon (cooked until very crispy)
• 1/2 cup feta or goat cheese
• 1/2 cup cherry tomatoes (halved)
• 2 tbsp fresh cilantro (chopped)

Instructions

 

• Start by cooking the bacon strips in a skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally for even browning. Transfer to a paper towel-lined plate and set aside. While the bacon cooks, chop the romaine into 1-inch ribbons, halve and slice the avocado into 1/4-inch pieces, halve the cherry tomatoes, and chop the cilantro. Pat the chicken breasts dry with paper towels—this is crucial for proper browning and helps the marinade adhere better.
• In a bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, minced garlic, Dijon mustard, salt, pepper, smoked paprika, and sugar until well combined. I like to let the marinade sit for a minute so the flavors can start blending before adding the chicken. Place the patted-dry chicken breasts in the bowl and coat thoroughly with the marinade, making sure both sides are well covered. Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours if you have time—this builds flavor and helps keep the chicken moist.
• Heat a large skillet over medium-high heat until hot. Remove the chicken from the refrigerator and let it sit for 5 minutes to take the edge off the cold. Add the chicken breasts to the skillet (reserving the excess marinade) and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. The reserved marinade will act as a glaze—I brush it on the chicken during the last minute of cooking for extra flavor and a light gloss.
• Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it tender and moist rather than dry. Once rested, slice the chicken breasts into 1/2-inch thick strips or bite-sized pieces, depending on your preference.
• Place the chopped romaine on a serving platter or individual plates. Arrange the sliced chicken from Step 4, crumbled bacon from Step 1, sliced avocado, halved cherry tomatoes, and crumbled feta or goat cheese over the lettuce in an appealing pattern. Drizzle with any remaining dressing from the marinade, or a light vinaigrette if desired. Finish with fresh cilantro and serve immediately while the chicken is still warm.