Chicken Bacon Avocado Salad
Chicken bacon avocado salad makes for an absolutely delicious meal or side dish that I love using up leftover chicken in. A bed of greens, sliced and diced avocados, chopped chicken and thick cut bacon tossed with strawberry vinaigrette is the base, making this an easily customizable and delicious any-time salad!
Servings: 6 servings
Calories: 351kcal
Ingredients
Chicken Bacon Avocado Salad
- 2 chicken breasts or chicken thighs cooked and chopped into bite sized pieces
- 2 ripe avocados sliced or diced
- 6 strips thick-cut bacon cooked to preference and chopped
- 4 cups desired greens I prefer spinach or spring mix
- Sea Salt and Freshly Cracked Black Pepper to Taste
Strawberry Vinaigrette
- ½ cup strawberries hulled
- 1 lemon juiced
- Zest of ½ lemon
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- Sea Salt and Freshly Cracked Black Pepper to taste
Instructions
- Strawberry Vinaigrette
- Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.
- Chicken Bacon Avocado Salad
- Toss all salad ingredients together well, adding salt and pepper as needed.
- Dress the salad with strawberry vinaigrette when ready to serve.
Notes
Meal Prep ahead of time
Meal prep the chicken and bacon ahead of time and mix in all ingredients when ready to eat for the week.Fast and Easy meal hacks
- Use rotisserie chicken from the store or roast a whole chicken and shred/chop the meat up to use throughout the week
- Bake the bacon in the oven on a baking sheet for 15 minutes at 350 until crisp. So much easier and less messy than in a pan.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 16g | Protein: 28g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 75mg | Sodium: 463mg | Fiber: 11g | Sugar: 1g