Avocado Chicken Salad

A chicken avocado salad wrap sliced in half and stacked on parchment paper.

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A fresh and creamy avocado dressing combines with chicken and crisp bacon to create this Avocado Chicken Salad. It's delicious served as wraps or sandwiches for an easy meal.

Prep Time5

Total Time5

Course: Main Course, Sandwiches

Cuisine: American

Servings:

Calories: 359kcal

Author: Valerie Brunmeier

Ingredients

2 large ripe avocados Haas avocados are best
1 lime juiced, divided
⅓ cup mayonnaise
¼ cup sour cream regular or light
1 tablespoon chopped fresh Italian flat leaf parsley
½ teaspoon minced garlic
salt and freshly ground black pepper to taste
3 ½ to 4 cups chopped rotisserie chicken breast from 1 meaty rotisserie chicken
4 slices cooked bacon crumbled
¼ diced red onion

Optional for Serving

Sliced bread, sandwich rolls, or wraps
Green leaf lettuce or romaine leaves and thinly sliced or diced tomato

Instructions

Peel and chop the avocados and place them in a medium bowl. Sprinkle 1 tablespoon lime juice over the top and set aside. Reserve the remaining lime juice for later.
In the bowl of a food processor, combine the mayonnaise, sour cream, parsley, garlic, about one-quarter of the diced avocado (reserve remaining avocado for later), the remaining lime juice, and a little salt and pepper. Blend until smooth. Set aside.
To a large bowl, add 3 ½ cups chicken, bacon, onion, remaining chopped avocado, and the dressing, and gently fold the mixture together. Fold in the remaining ½ cup chicken, if needed, to reach the desired level of creaminess. Season with additional salt and pepper, if desired.
Serve on sandwich rolls, on toasted whole wheat bread, or roll it into wraps.

Notes

Rotisserie Chicken Substitition

Place 2 boneless skinless chicken breasts in a 12-inch skillet and add enough chicken broth to nearly, but not totally, cover the chicken. Bring the liquid to a boil over HIGH heat. Once boiling, reduce the heat to MEDIUM-LOW and cover the skillet. Allow the chicken to simmer at a low boil for about 8 to 10 minutes or until tender and cooked through. Transfer the chicken to a cutting board to cool slightly, then cut the chicken into bite-size pieces.

Storage

Transfer any leftovers to an airtight container. To ensure even more freshness, you can press a small piece of plastic wrap down over the surface of the chicken salad before placing the lid on top. For food safety concerns, it should be consumed with 3 to 4 days but I'd plan on using it all within 2 days, for the freshest flavor.

Nutrition