RecipesGenie Blog

Avocado Bacon Chicken Salad

Avocado Bacon Chicken Salad

Avocado Bacon Chicken Salad

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Pot
2
Skillet
3
Cutting Board
4
Chef's Knife
5
Large Mixing Bowl
6
Whisk
7
Fork
8
Measuring Cups
9
Measuring Spoons

Ingredients

Protein

  • 1
    1 pound Chicken Breast
  • 2
    6 slices Bacon Strips

Produce

  • 1
    2 medium Avocados
  • 2
    0.5 medium Red Onion
  • 3
    2 stalks Celery Stalks
  • 4
    0.25 cup Cilantro

Dressing

  • 1
    0.5 cup Mayonnaise
  • 2
    1 tablespoon Lime Juice
  • 3
    1 teaspoon Dijon Mustard
  • 4
    0.25 teaspoon Salt
  • 5
    0.25 teaspoon Black Pepper

Directions

1

Boil the Chicken

Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).

2

Cook the Bacon

While chicken is simmering, cook bacon in a skillet over medium heat until crispy. Remove bacon from skillet and place on paper towels to drain excess grease. Once cooled, chop into small pieces.

3

Shred the Chicken

Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks or your hands.

Transform Any Food Photo Into a Recipe!

Snap a photo of any dish & instantly get a professional recipe with perfect ingredients, exact measurements & step-by-step instructions.

Get Access Now - Only $39
4

Prepare the Dressing

In a large bowl, combine mayonnaise, lime juice, Dijon mustard, salt, and pepper. Whisk until smooth.

5

Add and Mash Avocado

Carefully slice avocados in half, remove the pits, and scoop the flesh into the bowl with the dressing. Mash the avocado slightly with a fork, leaving some chunks for texture. Be cautious with your knife - use a dull one if you're nervous.

6

Combine Salad Ingredients

Finely chop the red onion and celery. Add them to the bowl along with the shredded chicken, chopped bacon, and chopped cilantro.

7

Mix the Salad

Gently mix all ingredients together until everything is well combined and coated with the dressing.

8

Serve the Salad

Serve immediately or chill for later. Taste and adjust seasoning if necessary. Can be served on bread, crackers, or lettuce cups.

Recipe Tips

  • For a smoother salad, mash more of the avocado. For a chunkier salad, mash less.
  • Use rotisserie chicken to save time on cooking. Make sure it's cooled before shredding.
  • To prevent avocado from browning, add lime juice immediately after scooping. Cover salad with plastic wrap pressed onto the surface.
  • You can substitute the mayo with Greek yogurt for a lighter option.
  • Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly over time.
  • When selecting avocados, look for ones that are slightly soft to the touch. Avoid ones that are very firm or have dark spots.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

25g

Fat

35g

Fiber

8g

Sugar

4g

Sat. Fat

10g

Sodium

600mg

Trans Fat

0.5g

Cholesterol

100mg

Potassium

800mg

Vitamin A

250%

Vitamin C

20%

Calcium

50%

Iron

2.5%

Experience The Future of Recipe Discovery

Transform any food photo into a detailed recipe in seconds with our advanced AI technology. Perfect ingredients, exact measurements & step-by-step instructions.

  • Unlimited Recipe Generation
  • Exact ingredients & clear instructions
  • 96% photo recognition rate
Get Access Now - Only $39Unlimited Recipes • One-Time Payment