I can’t decide whether I like this Paleo and Whole30 chicken avocado salad with bacon better for lunch or dinner! It is creamy, flavorful and satisfying for either meal. Either way, you can make it ahead of time or whip it up in 20 minutes. You will love the ease and fuss-free nature of the tasty Paleo and Whole30 friendly ingredients and just how fast it all comes together!
Keeping It Simple
I’m finding that going for super simple and quick recipes is key right now. It helps me feel like all the effort is just a little less overwhelming and doable. I love this chicken avocado salad with bacon because it has creaminess without mayo (because I’m not eating eggs right now) and tons of flavor. It’s loaded with flavor from the avocado, bacon and jalapeño (if you opt for using it – we’ve only been using it without the seeds so it’s not spicy). Add some red onion, tomatoes and seasonings and lime juice and call it good!
Chicken Tips
We like to use leftover chicken for this recipe, which usually ends up being one of two things. Either we’ve made some chicken thighs in the Instant Pot or Slow Cooker, and it’s shredded and ready to use. Or we’ve made a full chicken and have leftovers in the fridge. Either way, whenever you have leftover chicken on hand, this chicken avocado salad with bacon is the perfect way to use it up! It comes together in just 20 minutes and you can enjoy it for a quick and easy dinner or make ahead lunches. Pack some romaine or other broad leaf greens and load them up for lunch while you’re at work.
Some Other Quick + Easy Recipes
Your Turn To Try Our Chicken Avocado Salad With Bacon
Use your leftover chicken to make this chicken avocado salad with bacon and enjoy the simple, flavorful meal! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! And if you don’t already, give us a follow on Instagram!
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Chicken Avocado Salad with Bacon (Paleo, Whole30 + Keto)
Ingredients
- 1.5 lbs cooked chicken, (shredded or chopped)
- 6 pieces bacon, diced
- 3 avocados, peeled and diced
- 1 lime, juice of
- 1 jalapeno, finely diced, (optional)
- 1/4 red onion, finely diced
- 1 cup cherry tomatoes, cut into fourths
- 1/4 cup cilantro, diced
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
Instructions
- Cook chicken as desired and allow it to cool. (We like to use salsa chicken for more flavor – just add the chicken to a crockpot and pour in a jar of salsa. Cook on high for 3 hours and shred with a fork. You could also cook it in the instant pot on the manual setting for 20 minutes with a quick pressure release. Remove with a slotted spoon.) Shredded rotisserie chicken would work also.
- Dice bacon and heat a large skillet over medium heat. Once hot, add in the bacon to cook, stirring occasionally, until it is cooked and crispy. Remove and place on a paper towel lined plate to cool.
- Combine the remaining ingredients in a bowl. Add in the cooled chicken and bacon. Toss everything to mix and mash-up the avocados some (but leave it chunky).
- Serve the chicken avocado salad on it’s own in a bowl, in a grain-free tortilla or on a lettuce leaf. Enjoy!