Bacon Avocado Chicken Salad with Greek Yogurt | CookOS

Bacon Avocado Chicken Salad

Name: Bacon Avocado Chicken Salad with Greek Yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast; 12 oz bacon; 2 stalks celery; 1/2 medium red onion; 1 large avocado; 1/2 cup plain Greek yogurt; 2 tbsp fresh chives; 2 tbsp fresh dill; 2 tbsp fresh parsley; 2 cloves garlic; 2 tbsp water; salt, to taste; black pepper, to taste; Toast, for serving

This bacon avocado chicken salad combines shredded chicken with a creamy avocado-Greek yogurt dressing, crispy bacon, and fresh herbs for a protein-rich meal that's ready in under 20 minutes.

🌍American 🏷️Chicken salad 🏷️Bacon avocado 🏷️Avocado chicken salad 🏷️Creamy Savory

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

1 lb chicken breast
12 oz bacon
2 stalks celery
1/2 medium red onion
1 large avocado
1/2 cup plain Greek yogurt
2 tbsp fresh chives
2 tbsp fresh dill
2 tbsp fresh parsley
2 cloves garlic
2 tbsp water
salt, to taste
black pepper, to taste
Toast, for servingoptional

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Instructions

1
Arrange bacon strips on a parchment-lined baking sheet and bake until crispy. Let cool, then crumble.
2
Place chicken breasts in a pot, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove from water and let cool.
3
While the chicken and bacon cook, prepare the vegetables: finely chop the celery, red onion, chives, dill, and parsley.
4
In a blender cup or food processor, combine the avocado, Greek yogurt, chopped dill, parsley, chives, garlic cloves, salt, pepper, and water.
5
Blend until the dressing is smooth and creamy.
6
Shred the cooled chicken using two forks or a hand mixer.
7
In a large mixing bowl, combine the shredded chicken, chopped celery, diced red onion, and most of the crumbled bacon (reserve some for garnish).
8
Pour the avocado dressing over the chicken mixture and stir until everything is evenly coated.
9
Serve on toast, in a sandwich, or with crackers. Garnish with reserved crumbled bacon and extra chives.

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Tips & Notes

Pro tips

Cook chicken to 165°F internal temperature, then let cool completely before shredding to avoid warm dressing breaking.
Cook bacon until crispy, then crumble immediately while still warm for maximum texture; limp bacon will soften the salad.
Dice avocado and add dressing ingredients no more than 15 minutes before serving to prevent browning and maintain creaminess.
Mince garlic very fine or use a microplane to distribute flavor evenly without large raw garlic chunks.

Substitutions

Greek yogurt → sour cream or mayonnaise (will be tangier or richer respectively)
Fresh dill and chives → tarragon or cilantro (changes flavor profile but maintains herbaceous quality)
Red onion → shallots or red radish (less bite, similar crunch)

Storage & make-ahead

Store in an airtight container up to 3 days (keep avocado dressing separate if making ahead). Best served cold; not recommended to reheat.

Common Questions

Can I make this salad ahead of time?

Yes, cook and shred the chicken and prep vegetables up to 2 days ahead. Add the avocado dressing just before serving to prevent browning and maintain creaminess.

What can I substitute for Greek yogurt?

Use sour cream, mayo, or a 1:1 blend of mayo and plain yogurt. Sour cream will be tangier; mayo will be richer.

How do I prevent the avocado from browning?

Add the avocado to the dressing just before serving, and squeeze fresh lemon or lime juice over it to slow oxidation.

Can I scale this recipe up for a crowd?

Yes, double or triple all ingredients proportionally. Keep the dressing separate and mix in just before serving to maintain texture.

Is this salad gluten-free or keto-friendly?

Yes to both—all core ingredients are naturally gluten-free and keto-compliant. Serve without bread for keto; pair with whole-grain bread or crackers for others.