An easy egg salad recipe with avocados, chicken, corn, bacon, and a creamy lemon dill dressing! Delicious just served on its own, as a side, or on a bun!
A DELICIOUS EGG SALAD + CHICKEN SALAD RECIPE
Upgrade your classic Egg Salad recipe with this flavorful and chunky Avocado Chicken Egg Salad. This Low Carb recipe has everything you want in a delicious salad including juicy chicken, avocados, eggs, onions, corn, and bacon.
My Avocado Egg Salad recipe has been a reader favorite for years now that I have finally listened and created another version of it. This time around, I have included more yummy ingredients, plus a creamy mayo dressing that you will absolutely LOVE!
I guarantee that even the pickiest of eaters will want to dig into this Chicken Egg Salad. It’s not only delicious, but it’s also very easy to prepare. The only time-consuming part is chopping up all the ingredients. AND boiling the eggs.
Buying a rotisserie chicken might also take a bit of your time…? Or, just cook your own Chicken Breasts. 🙌
HOW TO MAKE AVOCADO CHICKEN EGG SALAD
This loaded up Egg Salad is everything BUT boring. With a wonderful Lemon Dill Dressing slathered on top, this salad is beautiful to look at, and with a variety of ingredients, it satisfies to the max!
To start, gather your ingredients:
- 4 hard boiled eggs, diced
- 12 to 16 ounces chopped chicken breasts
- 2 avocados, diced
- 1 cup corn (I use canned corn)
- 8 bacon slices, cooked and chopped
- 1 small red onion, chopped
Add all that to a salad bowl, mix together gently, and set aside
HOW TO MAKE CREAMY LEMON DILL SALAD DRESSING
- 1/3 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Whisk all of that together; add as much of it as you prefer over the prepared Chicken Egg Salad and toss until well combined.
Serve immediately, or refrigerate until ready to use.
You’ll be happy to know that this Avocado Chicken Egg Salad tastes even better the next day! It is a perfect salad for lunch on-the-go.
HOW TO STORE EGG SALAD
Store egg salad in an airtight container and keep in the fridge for 4 to 5 days.
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