Bacon Avocado Chicken Salad
A quick and nutritious chicken salad with creamy avocado, crispy turkey bacon, and a zesty lemon-olive oil dressing.
I first made this turkey bacon avocado chicken salad on a hectic weeknight when I needed something fast, satisfying, and not full of mayo—and it became an instant repeat. Creamy avocado, smoky turkey bacon, and shredded chicken come together with a bright lemon-olive oil dressing for a dish that works for lunches, potlucks, or a light dinner. If you enjoy avocado-forward chicken salads, try this version for a fresher, less mayo-heavy alternative; for another creamy take check out this classic avocado chicken salad for inspiration.
Why you’ll love this dish
This salad hits three useful notes: it’s fast to assemble, high-protein, and flexible. The avocado delivers richness without mayo, lemon keeps flavors bright and prevents quick browning, and turkey bacon adds crunch and smoke that kids and adults both appreciate. It’s perfect for weeknight dinners, picnic containers, or quick meal-prep when you already have cooked chicken on hand.
What makes it especially handy: it’s low-effort (no cooking required if you have rotisserie chicken), easily doubled for guests, and easily adapted to keto, paleo, or lighter diets by swapping or omitting ingredients.
How this recipe comes together
Start with already-cooked chicken—shredding gives a better texture and lets the dressing coat every bit. Dice ripe avocado last so it stays bright; toss gently so the avocado keeps its shape. Cook turkey bacon until crisp, crumble, and add just before serving for crunch. Whisk lemon and olive oil for a simple, zippy dressing that ties everything together without overpowering the avocado.
In short:
- Combine shredded chicken, diced avocado, crumbled turkey bacon, and mixed vegetables.
- Whisk lemon juice with olive oil, season, and toss gently.
- Serve immediately to keep turkey bacon crispy and avocado fresh.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or poached chicken works well)
- 1 ripe avocado, diced (see notes below)
- 4 slices cooked turkey bacon, crumbled (cook until crisp)
- 1 cup mixed veggies — bell peppers, cucumbers, cherry tomatoes (or your favorites)
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 2 tablespoons olive oil (extra virgin for flavor)
- Salt and pepper to taste
Substitutions & notes:
- Chicken: use leftover roasted chicken, shredded turkey, or canned chicken in a pinch (drain first).
- Avocado: choose slightly soft but not mushy fruit; if using early-season avocados, add a squeeze more lemon.
- Turkey bacon alternatives: turkey bacon or crispy beef bacon work if you want a different flavor profile.
Step-by-step instructions
- Prepare the base: In a large bowl, add the shredded chicken, diced avocado, crumbled turkey bacon, and mixed vegetables.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, and a pinch each of salt and pepper until emulsified.
- Combine gently: Pour the dressing over the salad. Using a spatula or large spoon, fold everything together with gentle strokes so the avocado keeps some texture.
- Serve right away: Plate or spoon into bowls and enjoy immediately so the turkey bacon stays crisp and the avocado keeps its color.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 4 DONE03Recipe notes
- 01Store leftovers in an airtight container and eat within 2 days for best texture. If prepping ahead, keep diced avocado and dressing separate to combine just before serving. Avoid freezing the assembled salad as avocado and fresh veggies can become mushy.
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Best ways to enjoy it
Serve this salad on a bed of greens for a light dinner, scoop it onto toasted sourdough for an open-faced sandwich, or stuff it into a pita for an easy lunch. It also makes a hearty topping for baked sweet potatoes or a crunchy filling for lettuce wraps. For a Southwestern spin, add corn and cilantro and compare flavors with this southwest-style avocado chicken salad to see which profile you prefer.
Pair it with:
- A crisp chicken broth or light rosé
- Oven-roasted fingerling potatoes or a simple quinoa pilaf
- Fresh fruit or a lightly dressed green salad for contrast
Storage and reheating tips
Refrigeration: Store leftovers in an airtight container and eat within 2 days for best texture; because avocado and tomatoes soften, flavors are best the day you make it. For safety, refrigerate within 2 hours of assembling.
Make-ahead: If prepping ahead, keep diced avocado and dressing separate and combine just before serving.
Freezing: Do not freeze the assembled salad—avocado and fresh veggies become mushy. You can freeze cooked shredded chicken (up to 3 months) and thaw before assembly.
Reheating: If you want this warm, reheat just the chicken separately and mix with fresh avocado and turkey bacon at serving time.
Creative twists
- Mediterranean: Add kalamata olives, diced cucumber, feta, and oregano instead of turkey bacon.
- Spicy: Stir in a teaspoon of Sriracha or diced jalapeño to the dressing for heat.
- Crunchy grain bowl: Serve over farro or bulgur and sprinkle toasted pumpkin seeds for extra texture.
- Dairy-free creamy: Add a spoonful of plain mashed avocado to the dressing for silkier coating without mayo.
- Vegetarian swap: Replace chicken and turkey bacon with roasted chickpeas and smoked tempeh for a meatless version.
Helpful answers
How long does this take to make?
A: If you have cooked chicken and crisp turkey bacon ready, assembly takes about 10 minutes. If you need to cook chicken or turkey bacon from scratch, add 20–30 minutes.
Can I make this ahead for meal prep?
A: Yes—store components separately (chicken, veggies, dressing, avocado). Combine within a day of serving; add avocado last to avoid browning.
Is this salad keto-friendly?
A: Yes. It’s low in carbs and rich in healthy fats and protein. Skip any sweet add-ins and use full-fat olive oil.
Any allergy considerations?
A: This recipe is naturally dairy-free and egg-free. Check turkey bacon labels for additives if you have sensitivities.
Can I substitute mayonnaise for olive oil?
A: You can, but the recipe is meant to be lighter. If you prefer mayo, replace olive oil with 2 tablespoons of a good-quality mayo and the lemon juice for acidity.
Conclusion
This turkey bacon avocado chicken salad is a quick, versatile option for busy nights and casual entertaining—bright lemon, creamy avocado, and crisp turkey bacon make it reliably satisfying. For an alternate recipe with a slightly different method and presentation, see the detailed Turkey bacon Avocado Chicken Salad | Munchin’ With Maddie. For a different spin, try my Easy Avocado Chicken Salad Recipe.
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