Ingredients
Salad Ingredients
- 2 large ripe avocados, Haas avocados are best
- 1 lime, juiced, divided
- ⅓ cup mayonnaise
- ¼ cup sour cream, regular or light
- 1 tablespoon chopped fresh Italian flat leaf parsley
- ½ teaspoon minced garlic
- Salt and freshly ground black pepper, to taste
- 3½ to 4 cups chopped rotisserie chicken breast (from 1 meaty rotisserie chicken)
- 4 slices cooked bacon, crumbled
- ¼ cup diced red onion
Optional for Serving
- Sliced bread, sandwich rolls, or wraps
- Green leaf lettuce or romaine leaves
- Thinly sliced or diced tomato
Instructions
- Prepare Avocados: Peel and chop the avocados and place them in a medium bowl. Sprinkle 1 tablespoon of lime juice over the top to prevent browning and set aside. Reserve the remaining lime juice for later use.
- Make Dressing: In the bowl of a food processor, combine the mayonnaise, sour cream, chopped fresh parsley, minced garlic, about one-quarter of the diced avocado (saving the rest), the remaining lime juice, and a pinch of salt and freshly ground black pepper. Blend until smooth to create a creamy dressing, then set aside.
- Combine Salad Ingredients: In a large bowl, add 3½ cups of the chopped rotisserie chicken, crumbled cooked bacon, diced red onion, the reserved chopped avocado, and the prepared dressing. Gently fold everything together to combine.
- Adjust Creaminess and Seasoning: Fold in the remaining ½ cup of chopped chicken as needed to achieve your preferred creaminess. Taste the salad and season with additional salt and pepper if desired.
- Serve: Enjoy the avocado chicken salad on sandwich rolls, toasted whole wheat bread, or rolled into wraps. It also pairs beautifully with green leaf lettuce or romaine leaves and sliced tomatoes for a lighter serving option.
Notes
- Use ripe Haas avocados for the best creamy texture and flavor.
- Rotisserie chicken saves time and adds great flavor; white meat is ideal, but dark meat can be used.
- Adjust lime juice quantity based on your taste preference to keep avocados fresh and add brightness.
- The salad can be made a few hours ahead and refrigerated to let flavors meld, but add avocado just before serving to maintain freshness.
- For a lighter version, substitute light mayonnaise and sour cream or use Greek yogurt.
- This salad is excellent served chilled and can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
