Bacon Avocado Chicken Salad with Lemon Vinaigrette

Everyone loves this Bacon Avocado Chicken Salad with Lemon Vinaigrette! Loads of veggies, crispy bacon and creamy avocado make the perfect base for the healthy salad dressing.

Bacon Avocado Chicken Salad with Lemon Vinaigrette being tossed in a bowl with wooden salad spoons.

Salads are an easy way to eat healthy for lunch or dinner. But they can quickly get out of control when you start adding tons of unhealthy ingredients and creamy salad dressings. Restaurant meal salads can easily top out at well over 1200 calories. That’s no bueno.

This Bacon Avocado Chicken Chopped Salad recipe makes a lot, and it’s great for meal planning and lunching on all week (just be sure not to dress the whole salad if you’re not using it all at once). You’ll get about 4-6 servings (lunch portions are usually smaller) which will equal 300-470 calories per serving, including the dressing. Not bad for a complete meal!

Made with fresh ingredients, a delicious healthy salad dressing, tons of protein and low in carbs this is a refreshing salad that you won’t feel guilty about.

How to Make Bacon Avocado Chicken Salad

Chopped salads are simple and quick depending on how many ingredients you’re using.

This Bacon Avocado Chicken Salad also has:

All of these ingredients are chopped into bite sized pieces and tossed together with my irresistible lemon vinaigrette. You could go crazy and add even more veggies if you like; things like shredded carrots, cabbage, bell peppers and sunflower seeds would be great additions.

Ingredients to make Bacon Avocado Chicken Salad with Lemon Vinaigrette in a clear glass bowl

How to Make Lemon Vinaigrette Dressing

Every salad needs a good dressing and this Bacon Avocado Chicken Salad is no different. It deserves better than some mayo based dressing that’s going to overpower the flavors of bacon, avocado, corn and herbs.

Enter my tangy, refreshing and slightly sweet Lemon Vinaigrette. Here’s what you’ll need for this healthy salad dressing:

  • 1 lemon
  • 1 lime
  • Olive oil
  • 2 cloves garlic
  • Honey
  • Salt & pepper

If you are staying away from sugar, you could omit the honey altogether, it just adds a balance to the acidic citrus.

Bacon Avocado Chicken Salad with Lemon Vinaigrette tossed in a bowl with the healthy salad dressing.

The ingredients are whisked together until emulsified. You can store any remaining dressing in a sealed container in the refrigerator; just be sure to let it sit out for half an hour before using. Another way to combine the ingredients would be shake them together in a sealed mason jar. This is a great way to combine your dressing and store it in the same container. You could even make a double or triple batch and use it on all of your appetizer salads. At less than 80 calories per serving you’ll want to keep this healthy salad dressing in your purse and pour it on everything!

This Lemon Vinaigrette Dressing is easily customizable as well. Add some herbs like parsley or basil for even more flavor. It would be a delicious marinade for chicken or fish or even pork.

A bowl of salad, with Chicken, bacon and tomatoes and avocado

Looking for more delicious healthy salads and salad dressing recipes? Try these:

Bacon Avocado Chicken Salad with Lemon Vinaigrette on a plate with a for and parsley and lemon sliced in the background.

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A close up of Bacon Avocado Chicken salad

Chicken Bacon Avocado Chopped Salad with Lemon Vinaigrette

Everyone loves this Bacon Avocado Chicken Salad with Lemon Vinaigrette! Loads of veggies, crispy bacon and creamy avocado make the perfect base for the healthy salad dressing.
Prep Time 20 mins
Total Time 20 mins
Course Lunch or Dinner
Cuisine American
Servings 8 cups
Calories 462kcal



  • 2 chicken breasts cooked and shredded
  • 2 avocados diced
  • 1 cup of corn kernels 1 ear of corn
  • 6 slices bacon cooked crisp and chopped
  • 4 cups chopped lettuce
  • 2 Roma tomatoes seeded and diced
  • 2 tablespoons fresh minced parsley
  • 2 tablespoons fresh chopped chives

Lemon Vinaigrette Dressing:

  • 1 lemon juiced
  • 1 lime juiced
  • ¼ cup olive oil
  • 2 cloves minced garlic
  • 1 tablespoon honey
  • salt & pepper to taste


Lemon Vinaigrette

  • Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
  • Season with salt and pepper to taste. 


  • Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible. 
  • Toss with half of the salad dressing. Add more dressing as desired.
  • Enjoy immediately.


Do not add salad dressing until you are ready to serve. If you do not plan on eating the whole salad, reserve without dressing.


Serving: 2cupsCalories: 462kcal


Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. All 6 of us are still gobbling this down – thankfully my kids aren’t picky eaters (… but I am!) and we’re all loving this! Definitely “going in the rotation” as my hubby says!

  2. I made this tonight! It was delicious. The dressing was so light and so good. My husband is not particularly a fan of salads and he volunteered that I should make this again! Thanks for a great recipe! I’m sharing this on my FB page!

  3. Really delicious dressing. I was really happy because usually the citrus is really overpowering but in your recipe, it was the perfect balance. I made your exact recipe but added orange pepper, cucumbers, radishes, and sunflower seeds. I will definitely be making this one again. Thanks!

  4. Thank you for your sharing, I am meating keto and really tired of the boiled chicken breast, this recipe may help me a lot lol

  5. Hello Kristin,

    I tried this tonight, and it was fabulous! The store was out of fresh lemons so I substituted the fresh lemon with lemon concentrate. I also added a sprinkle of greek peperoncini peppers , pumpkin pepitas and fresh Parmesan cheese. It was amazing. It will be a regular on my menu. Thanks for sharing!

  6. This looks beautiful!! The dressing sounds amazing. I am ready to experiment more with making my own dressings. Thanks for the idea

  7. This dressing was amazing!! So light and refreshing. I didn’t measure, but didn’t use as much oil. Added egg to the salad. A definite keeper!

  8. This dish is so CLASSIC, I have to say it’s almost my breakfast everyday, ok well, I often change some ingredients in the salad but lemon vinaigrette is required xo – Natalie

  9. Lettuce, bacon, tomatoes, advocado and corn are exactly 5 ingredients I use everyday for my breakfast. It’s so quick to make and super healthy to make xD Aw, I already craved my next breakfast!!
    – Natalie Ellis

  10. Oh yummy! That’s truly my kind of salad! The dressing sounds absolutely fabulous. On my shopping list, and I already almost have everything on hand right now. Thank you!

    1. I made this for myself a couple of years ago when Hubby was to have a procedure at Emory. Procedure got postponed for a couple of days so I was sure the avocado However, I had it in an airtight container and it was awesome and fed me for more than one meal! GOOD stuff!