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!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.