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A close up of chicken salad with bacon and avocado in a glass bowl.
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Avocado Bacon Chicken Salad Sandwiches

Prep Time5 mins
Total Time5 mins
Servings: 6
Calories: 517kcal


  • 2 large ripe avocados
  • 1 lemon juiced divided
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon chopped fresh Italian flat leaf parsley
  • 1/2 teaspoon minced garlic
  • salt and fresh ground black pepper to taste
  • 1-1/2 pounds cooked skinless boneless chicken breasts, cooled (2-1/2 heaping cups chopped)
  • 5 strips cooked bacon crumbled
  • 2 thinly sliced green onions


  • Peel and chop the avocados. Place in a bowl and sprinkle with 1 tablespoon lemon juice.
  • In the bowl of a food processor, combine mayonnaise, sour cream, parsley, minced garlic, a quarter of the diced avocado, the remaining lemon juice, and a little salt and fresh ground black pepper. Blend until smooth.
  • Chop the cooked and cooled chicken and transfer to a large bowl. Add the bacon, green onion, remaining diced avocado, and the dressing, and gently fold the mixture together. Season with additional salt and pepper, to taste.
  • Serve on sandwich rolls, on toasted whole wheat bread, or roll it into wraps.


Feel free to use rotisserie chicken or cook your own. Here's how I cooked mine.
Add a couple of tablespoons of olive oil to a non-stick skillet and place over MEDIUM heat. Add chicken for about 4 minutes, per side, or until thoroughly cooked and no longer pink in center. Season with a bit of salt and pepper while it cooks. Remove to a cutting board and allow to cool for several minutes. Chop the chicken into small, bite-sized pieces and allow to cool completely


Calories: 517kcal | Carbohydrates: 8g | Protein: 29g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 566mg | Fiber: 5g | Sugar: 1g