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Bacon Avocado Chicken Salad with Lemon Vinaigrette Recipe
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.
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Prep Time 20 minutes
Cook Time 15 minutes
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.