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Chicken Avocado Salad with Lemon Dressing
Emily

Chicken Avocado Salad with Lemon Dressing

A vibrant Mediterranean-inspired salad combining creamy avocado, zesty lemon dressing, and tender shredded chicken. Perfectly balanced for spontaneity or casual gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 2 large cooked chicken breasts, shredded
  • 2 large avocados, pitted and peeled
  • 1 cup steamed corn (from 1-2 cobs)
  • 1/4 cup chopped green onion
  • 6 oz chopped lean bacon (substitute with halal Turkish sucuk if desired)
  • 2 hard-boiled eggs, optional
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/8 tsp pepper

Method
 

  1. Shred cooked chicken breasts to 1-inch thickness for optimal texture
  2. Dice avocados: cut crosswise into strips, then angle for 2 cm cubes
  3. Add steamed corn, chopped green onion, and bacon (or sucuk) to a large bowl
  4. In a small bowl, whisk lemon juice, olive oil, salt, and pepper for 10 seconds
  5. Toss dressing with salad components until 65% moisture absorption is achieved

Notes

Pre-shred chicken and store at 15°C (59°F) for up to 72 hours
Add dill or parsley to avocado cubes if browning occurs during serving
Use hard-boiled eggs for richer texture (optional)
Dressing can be refrigerated for up to 1 month