Chicken, Avocado, and Bacon Salad Recipe

Name: Chicken, Avocado, and Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low sodium chicken broth; ¾ cup light cream; ½ cup cider vinegar; 1 large egg, lightly beaten; 1 tablespoon sugar; 1 tablespoon all purpose flour; 1 teaspoon mustard powder; salt and pepper, to taste; 1 lb lean slab bacon, medium diced; 2 whole chickens (use rotisserie chickens from the deli or poach your own); 1 cup minced celery; 1 cup minced scallion; 2 avocados, peeled and pitted and sliced; 3 heads bibb lettuce, washed and dried; ¼ cup flat leaf parsley, chopped

Servings: persons

1 cup low sodium chicken broth
¾ cup light cream
½ cup cider vinegar
1 large egg, lightly beaten
1 tablespoon sugar
1 tablespoon all purpose flour
1 teaspoon mustard powder
salt and pepper, to taste
1 lb lean slab bacon, medium diced
2 whole chickens (use rotisserie chickens from the deli or poach your own)
1 cup minced celery
1 cup minced scallion
2 avocados, peeled and pitted and sliced
3 heads bibb lettuce, washed and dried
¼ cup flat leaf parsley, chopped

1
Make the Dressing: Combine all ingredients in a saucepan and whisk to combine.
2
Bring mixture to a boil over medium heat, then remove from heat and stgrain through a fine-mesh sieve.
3
In a medium skillet, cook bacon until crisp.
4
Transfer to paper towels to drain.
5
Pull meat from chickens and cut into bite-size pieces.
6
Place chicken in bowl with the celery, scallions, bacon, and avocados and toss gently.
7
Add three-quarters of the dressing and toss, adding more dressing if the mixture seems dry.
8
Line a serving platter with lettuce leaves, top with chicken mixture, sprinkle parsley over top and serve.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup low sodium chicken broth, ¾ cup light cream, ½ cup cider vinegar, 1 large egg, lightly beaten, and more.

Yes, Chicken, Avocado, and Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Avocado, and Bacon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions