Bacon Avocado Chicken Salad with Lemon Vinaigrette is a refreshing yet satisfying dish that brings together juicy grilled chicken, crispy bacon, creamy avocado, and crisp greens, all tossed in a bright, zesty lemon vinaigrette. This salad is not only bursting with flavor, but it’s also hearty enough to stand alone as a main dish, perfect for lunch or dinner.

What Makes This Dish Special?

What sets this salad apart is the balance of textures and bold flavors. You get smokiness from the bacon, richness from the avocado, and lean protein from the chicken, all complemented by the tangy citrus vinaigrette. It’s easy to assemble, endlessly customizable, and naturally gluten-free. Whether you’re meal prepping or serving guests, this salad never disappoints.

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Salad:

2 cups cooked chicken breast, grilled or shredded
4 cups mixed greens or romaine lettuce
6 strips bacon, cooked and crumbled
1 large avocado, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cucumber, sliced
Salt and black pepper, to taste

For the Lemon Vinaigrette:

3 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey or maple syrup (optional)
1 garlic clove, minced
Salt and black pepper, to taste

Instructions

1. Prepare the Ingredients

Cook and crumble the bacon, grill or shred the chicken, and slice all vegetables. Set aside.

2. Make the Vinaigrette

In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, honey (if using), garlic, salt, and pepper until emulsified.

3. Assemble the Salad

In a large salad bowl or platter, layer the mixed greens with chicken, bacon, avocado, tomatoes, red onion, and cucumber.

4. Dress and Toss

Drizzle the lemon vinaigrette over the salad. Toss gently to coat everything evenly.

5. Serve Immediately

Serve right away for the freshest flavor and best texture. Add extra lemon wedges or a sprinkle of feta if desired.

Variations

Add Cheese: Crumbled feta, goat cheese, or shaved parmesan work well.
Spicy Kick: Toss in sliced jalapeños or a pinch of crushed red pepper in the vinaigrette.
More Protein: Add a boiled egg or swap chicken for grilled shrimp or steak.
Low-Carb Option: Skip the honey in the vinaigrette and reduce tomatoes for a keto-friendly salad.

Equipment You’ll Need

Cutting board and knife
Salad bowl or serving platter
Whisk or mason jar for vinaigrette
Tongs or salad servers

Nutritional Information (Approx. Per Serving)

Calories: 400
Protein: 28g
Carbohydrates: 10g
Fat: 28g
Fiber: 5g
Sugar: 3g

Storage Tips

Refrigerator: Store components separately in airtight containers for up to 3 days.
Avocado Tip: If prepping ahead, add avocado right before serving to prevent browning.
Vinaigrette: Store leftover dressing in the fridge for up to 5 days. Shake before using.

My Cooking Experience

This salad became a staple for me during warmer months when I want something light but filling. The smoky bacon and creamy avocado are such a comforting combo, and the lemon vinaigrette brightens it all up beautifully. I often grill extra chicken just to have this salad on hand for quick lunches or dinners. It’s versatile, fast, and packed with flavor—everything I want in a weeknight meal.

Conclusion

Bacon Avocado Chicken Salad with Lemon Vinaigrette is a go-to recipe for healthy, satisfying eating without sacrificing taste. Whether you’re eating clean, hosting a lunch gathering, or simply want to use up leftover chicken, this salad checks all the boxes—fresh, easy, and seriously delicious.

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