Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe

Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe | Fresh & Zesty

I made this Bacon Avocado Chicken Salad last weekend, and honestly, I can’t stop thinking about how fresh, bright, and satisfying it was. The smoky bacon, creamy avocado, and juicy chicken made every bite feel like a treat, while the tangy lemon vinaigrette tied everything together beautifully.

I love how easy it is to prepare — perfect for lunch all week long or even a light dinner when I don’t want to cook something heavy. Plus, it’s one of those meals that makes you feel healthy and full.

If you enjoy vibrant and refreshing dishes like this, you might also love the Caprese Stuffed Portobello Mushrooms Recipe.

Ingredients

Here’s everything you’ll need to make this vibrant and nourishing salad. Each ingredient brings something special to the mix — flavor, texture, or nutrition.

• Chicken breasts (2 medium, cooked and chopped) – Use grilled, baked, or pan-seared chicken. Avoid pre-cooked frozen chicken for the best texture and taste.
• Avocados (2 ripe, diced) – Choose ripe but firm avocados so they hold their shape and give that creamy bite without turning mushy.
• Corn (1 cup, cooked or grilled) – Freshly cooked or grilled corn adds a sweet crunch; canned corn works in a pinch, just drain well.
• Bacon (6 slices, cooked and crumbled) – Crisp bacon gives that irresistible smoky, salty flavor that balances the creaminess of the avocado.
• Romaine lettuce (4 cups, chopped) – Crisp and refreshing, romaine adds structure and volume to the salad.
• Roma tomatoes (2 medium, diced) – They add juiciness and color; you can also use cherry tomatoes if preferred.
• Chives (2 tablespoons, finely chopped) – Adds a mild onion flavor that complements the vinaigrette beautifully.
• Fresh parsley (2 tablespoons, chopped) – Bright and earthy, parsley keeps the salad tasting light and clean.

For the Lemon Vinaigrette

• Olive oil (¼ cup) – Choose extra virgin olive oil for its rich flavor and heart-healthy fats.
• Lemon juice (from 1 lemon) – Freshly squeezed is key here for that zesty brightness.
• Lime juice (from 1 lime) – Adds a subtle tang that complements the lemon perfectly.
• Garlic (2 cloves, minced) – Brings depth and aroma to the dressing.
• Honey (1 tablespoon) – A touch of sweetness balances the citrus; if you’re sugar-free, feel free to omit it.
• Salt and black pepper (to taste) – Season to bring all the flavors alive.

Note: Serves 4–6 people as a full meal or about 6–8 smaller lunch portions.

Variations

This salad is super flexible, so you can easily adapt it to your preferences or dietary needs.

• Dairy-Free: The recipe is already dairy-free, but if you love a creamy touch, add dairy-free yogurt or avocado dressing instead.
• Low-Carb/Keto: Skip the corn and add cucumber, bell peppers, or chopped kale.
• Extra Protein: Toss in some boiled eggs or chickpeas for a heartier salad.
• Flavor Boost: Add a sprinkle of feta cheese, toasted sunflower seeds, or a drizzle of balsamic glaze for extra richness.
• Vegetarian: Swap the chicken and bacon for grilled tofu or roasted chickpeas.

Cooking Time

Quick, easy, and meal-prep friendly!

• Prep Time: 20 minutes
• Cooking Time: 15 minutes (for chicken and bacon)
• Total Time: 35 minutes

Equipment You Need

Having the right tools makes this recipe a breeze to prepare.

• Large salad bowl: For tossing all the chopped ingredients evenly.
• Nonstick skillet: To cook the bacon and chicken to golden perfection.
• Cutting board and sharp knife: For prepping the veggies and herbs efficiently.
• Mason jar or small whisk: Ideal for mixing and storing the vinaigrette.
• Tongs or salad servers: To mix the salad gently without bruising the avocado.

How to Make Bacon Avocado Chicken Salad with Lemon Vinaigrette

Making this salad is simple, fresh, and totally worth it. Here’s how to bring everything together in easy steps.

Step 1: Cook the Chicken and Bacon

Start by cooking your chicken breasts using your favorite method — grilled, baked, or pan-seared. I prefer grilling for that smoky flavor. Cook the bacon until crispy, then drain it on paper towels. Let both cool before chopping them into bite-sized pieces.

Step 2: Prepare the Vegetables and Herbs

Chop the romaine lettuce, tomatoes, avocado, and fresh herbs. Try to keep the pieces uniform in size so that every forkful has a little of everything. If you’re using corn on the cob, slice off the kernels once it’s cooked and cooled.

For another easy appetizer that pairs perfectly with this fresh salad, you can check out the Black Bean Dip with Tortilla Chips Recipe.

Step 3: Make the Lemon Vinaigrette

In a small bowl or mason jar, whisk together the olive oil, lemon juice, lime juice, minced garlic, honey, salt, and pepper. Shake well until the dressing emulsifies. Let it sit for 10–15 minutes to allow the flavors to meld.

Step 4: Assemble the Salad

Add all chopped ingredients — chicken, bacon, avocado, corn, tomatoes, lettuce, and herbs — to a large bowl. Pour half of the vinaigrette over the top and toss gently to coat. Add more dressing if needed, but don’t overdress it.

Step 5: Serve and Enjoy

Serve the salad immediately for maximum freshness. If you’re saving portions for later, keep the dressing separate until you’re ready to eat.

Additional Tips for Making This Recipe Better

After making this salad a few times, I’ve learned a few tricks to make it even more delicious:

• Always let the chicken rest before cutting; it keeps it juicy.
• I prefer to toss the salad gently by hand so the avocados don’t mash.
• If meal prepping, store ingredients separately to keep lettuce crisp.
• I chill the vinaigrette for 20 minutes before serving — it tastes extra refreshing.
• Add a pinch of chili flakes if you like a subtle kick.

How to Serve Bacon Avocado Chicken Salad with Lemon Vinaigrette

This salad is stunning on its own but even better with a few presentation touches. Serve it in a large glass bowl to showcase its colorful layers. Garnish with extra herbs or lemon slices for brightness. It pairs beautifully with crusty garlic bread, grilled pita, or even a light soup on the side. For picnics or lunches, pack it in individual meal prep containers with dressing on the side.

Nutritional Information

Here’s an approximate breakdown per serving (based on 6 servings). This salad is nutrient-rich yet perfectly balanced.

• Calories: 300–470
• Protein: 30g
• Carbohydrates: 10–15g
• Fat: 18–25g

Make Ahead and Storage

Storing

Keep undressed salad ingredients in airtight containers in the refrigerator for up to 3 days. Store the vinaigrette separately in a sealed jar.

Freezing

Freezing is not recommended since avocado and lettuce don’t thaw well.

Reheating

There’s no need to reheat, but if you made extra chicken or bacon, gently warm them before tossing into the salad for a cozy touch.

Why You’ll Love This Recipe

This Bacon Avocado Chicken Salad with Lemon Vinaigrette is one of those recipes that checks all the boxes — healthy, tasty, and quick. Here’s why you’ll fall in love with it:

• It’s easy and fast to make. Everything comes together in under 35 minutes, making it perfect for busy weekdays.
• It’s versatile and customizable. You can swap ingredients and tailor it to your taste or diet.
• It’s full of fresh, balanced flavors. The tangy lemon vinaigrette complements the smoky bacon and creamy avocado perfectly.
• It’s meal-prep friendly. Great for storing and eating throughout the week without losing flavor or texture.
• It’s a wholesome complete meal. High in protein, packed with healthy fats, and satisfying without feeling heavy.

Ben Carraoli

Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe

I made this Bacon Avocado Chicken Salad last weekend, and honestly, I can’t stop thinking about how fresh, bright, and satisfying it was. The smoky bacon, creamy avocado, and juicy chicken made every bite feel like a treat, while the tangy lemon vinaigrette tied everything together beautifully.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• Chicken breasts 2 medium, cooked and chopped – Use grilled, baked, or pan-seared chicken. Avoid pre-cooked frozen chicken for the best texture and taste.
• Avocados 2 ripe, diced – Choose ripe but firm avocados so they hold their shape and give that creamy bite without turning mushy.
• Corn 1 cup, cooked or grilled – Freshly cooked or grilled corn adds a sweet crunch; canned corn works in a pinch, just drain well.
• Bacon 6 slices, cooked and crumbled – Crisp bacon gives that irresistible smoky, salty flavor that balances the creaminess of the avocado.
• Romaine lettuce 4 cups, chopped – Crisp and refreshing, romaine adds structure and volume to the salad.
• Roma tomatoes 2 medium, diced – They add juiciness and color; you can also use cherry tomatoes if preferred.
• Chives 2 tablespoons, finely chopped – Adds a mild onion flavor that complements the vinaigrette beautifully.
• Fresh parsley 2 tablespoons, chopped – Bright and earthy, parsley keeps the salad tasting light and clean.
• Olive oil ¼ cup – Choose extra virgin olive oil for its rich flavor and heart-healthy fats.
• Lemon juice from 1 lemon – Freshly squeezed is key here for that zesty brightness.
• Lime juice from 1 lime – Adds a subtle tang that complements the lemon perfectly.
• Garlic 2 cloves, minced – Brings depth and aroma to the dressing.
• Honey 1 tablespoon – A touch of sweetness balances the citrus; if you’re sugar-free, feel free to omit it.
• Salt and black pepper to taste – Season to bring all the flavors alive.

Method

 

1. Start by cooking your chicken breasts using your favorite method — grilled, baked, or pan-seared. I prefer grilling for that smoky flavor. Cook the bacon until crispy, then drain it on paper towels. Let both cool before chopping them into bite-sized pieces.
2. Chop the romaine lettuce, tomatoes, avocado, and fresh herbs. Try to keep the pieces uniform in size so that every forkful has a little of everything. If you’re using corn on the cob, slice off the kernels once it’s cooked and cooled.
3. In a small bowl or mason jar, whisk together the olive oil, lemon juice, lime juice, minced garlic, honey, salt, and pepper. Shake well until the dressing emulsifies. Let it sit for 10–15 minutes to allow the flavors to meld.
4. Add all chopped ingredients — chicken, bacon, avocado, corn, tomatoes, lettuce, and herbs — to a large bowl. Pour half of the vinaigrette over the top and toss gently to coat. Add more dressing if needed, but don’t overdress it.
5. Serve the salad immediately for maximum freshness. If you’re saving portions for later, keep the dressing separate until you’re ready to eat.

Notes

• Always let the chicken rest before cutting; it keeps it juicy.
• I prefer to toss the salad gently by hand so the avocados don’t mash.
• If meal prepping, store ingredients separately to keep lettuce crisp.
• I chill the vinaigrette for 20 minutes before serving — it tastes extra refreshing.
• Add a pinch of chili flakes if you like a subtle kick.