Bacon Avocado Chicken Salad

This Bacon Avocado Chicken Salad is a satisfying, protein-packed option that's great for quick lunches or easy meal prep. The creamy base is made from blended avocado, greek yogurt and lots of fresh, ranch-inspired herbs. Tossed with shredded chicken, crispy bacon, celery, and red onion, it’s a well-balanced salad that works just as well on its own as it does in a sandwich or wrap.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

baking sheet
parchment paper
large plate
paper towels
cutting board
knife
medium pot with lid
large bowl
hand or stand mixer
immersion blender or food processor
spatula

Ingredients

6 oz bacon (I like applewood smoked)
1 lb boneless, skinless chicken breast
kosher salt & black pepper to taste
1.5 medium avocados
¾ cup full-fat plain greek yogurt or skyr
2 garlic cloves peeled
1 tbsp chopped chives
1 tbsp chopped parsley
1 tbsp chopped dill
juice from 1 lemon
½ cup finely diced celery
¼ cup finely diced red onion

Instructions

First, preheat your oven to 400F. Then, add bacon to a parchment-lined baking tray and bake for 15-20 minutes, or until crispy. Transfer to a plate lined with paper towels and dab off excess grease before cutting bacon into chunks.
6 oz bacon
Add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, until the internal temperature reaches 165F.
1 lb boneless, skinless chicken breast, kosher salt & black pepper
Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
Add avocado, greek yogurt, garlic, herbs, lemon juice, salt & pepper to the blending cup of your immersion blender, or to a small food processor. Blend until smooth. Taste and adjust the amount of salt & pepper as needed.
1.5 medium avocados, ¾ cup full-fat plain greek yogurt or skyr, 2 garlic cloves, 1 tbsp chopped chives, 1 tbsp chopped parsley, 1 tbsp chopped dill, juice from 1 lemon
Pour the blended avocado mixture over the shredded chicken, and then add in the crumbled bacon, celery and red onion. Use a spatula to stir until combined.
½ cup finely diced celery, ¼ cup finely diced red onion
Place chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!

Video

Notes

NUTRITION INFO: The nutrition information listed below is an estimate per serving, and will vary slightly depending on what type of bacon and yogurt you use.

Calories: 343kcal

Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Avocado, Bacon, Chicken Breast, Chicken Salad, Greek Yogurt, High Protein, Lunch, Meal Prep

Nutrition