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Chicken Avocado Salad: A Fresh Twist on Comfort
Youssef Hb

Chicken Avocado Salad: A Fresh Twist on Comfort

This creamy-crunchy salad features tender shredded chicken paired with ripe avocados and tangy lemon dressing. Enhanced with steamed corn and halal-friendly bacon alternatives, the dish balances melt-in-the-mouth textures and bright herbal notes for perfect picnic or weeknight meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large cooked chicken breasts, shredded
  • 2 large Hass avocados, cubed
  • 1 cup steamed corn kernels from 1 cob
  • 6 oz halal turkey bacon, crumbled
  • 1/4 cup chopped chives
  • 2 tbsp chopped fresh dill
  • 2 hard-boiled eggs, halved (optional)
  • 3 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste

Method
 

  1. Wash hands thoroughly. Pit avocados and cut kernels
  2. Peel avocados and cube each avocado into 1-inch portions
  3. Shred cooked chicken into bite-sized pieces
  4. Steam corn and cut kernels from cob
  5. Add chives, halal bacon alternative (like turkey bacon), and dill to the bowl
  6. Whisk together 3 tbsp fresh lemon juice, 3 tbsp olive oil, and a pinch of salt
  7. Drizzle dressing over salad and toss gently to coat
  8. Top with egg halves if using. Serve immediately

Notes

Avoid canned corn for best flavor, use fresh or frozen
Chives add brightness - substitute with green onions if needed
Dill can be replaced with parsley
Store leftovers in an airtight container for up to 2 hours (avocados will oxidize)