This Bacon Avocado Chicken Salad recipe post is sponsored by the National Frozen & Refrigerated Foods Association (NFRA).
This Bacon Avocado Chicken Salad makes a hearty protein-packed meal to serve up for lunch or dinner. Since June is National Dairy Month, I’ve used Greek yogurt as a stand in for traditional mayo, making this salad fit for your active lifestyle.
Everyone needs a good chicken salad in their recipe box, and this one rivals at the top of the lists of my favorite chicken salads. Because come on, bacon and avocado and chicken with a sweet mix of grapes and cranberries… nothing gets better than that.
This salad is dressed with a zesty lemon Greek yogurt based dressing, with health in mind and to pack a bigger protein punch. I used whole milk Greek yogurt in this recipe because I still wanted all the yummy flavor and fullness factor that dairy fat has to offer.
Chobani Whole Milk Plain Greek Yogurt, is made with 4% milkfat and contains live and active cultures that are good for the gut. It’s a wholesome choice that will make you feel good from the inside out.
While I love eating this salad fresh because the bacon is crispier, you can absolutely use this chicken salad recipe for meal prep. The avocado stays green longer because the Greek yogurt and lemon dressing keep it fresh. Nothing’s easier than a quick chicken salad during a hectic week.
YUUMZA. I love this Bacon Avocado Chicken Salad and I hope you do too!
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Bacon Avocado Chicken Salad
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Prep Time: 15 mins -
Total Time: 15 mins
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Yield: 4 servings
Print Recipe
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This Bacon Avocado Chicken Salad makes a hearty protein- packed meal to serve up for a lunch or dinner. Greek yogurt is a stand in for traditional mayo, making this salad fit for your active lifestyle.
Ingredients
- 4 slices cooked center cut bacon, chopped
- 1 pound grilled chicken breast, cubed (about 2 cups)
- ½ avocado, diced
- 1 cup grapes, halved
- ¼ cup dried cranberries
- ½ red onion, diced
- ¼ cup Chobani Whole Milk Plain Greek Yogurt
- 1 tablespoon honey
- ½ lemon, juiced
- ½ teaspoon lemon zest
- 1 teaspoon pepper, or to taste
Instructions
- In a large bowl, combine bacon, chicken, avocado, grapes, cranberries, and red onion.
- In small bowl, whisk together yogurt, honey, lemon juice, lemon zest and pepper until mixed.
- Pour dressing over chicken salad mixture and toss to coat.
- Serve with crackers or on toasted sprouted grain bread with bib lettuce.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 238
- Sugar: 9g
- Sodium: 236mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 72mg
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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Using yogart is great and the salad is delicious but you need to eat it right away otherwise the avocado makes it turn brown making it not pleasant to look at, although it still tastes good.
★★★
Oh this is a the perfect spring recipe!!! I haven’t made anything like this in awhile, but it’s so easy, I’m adding it to the to do list!
Love the idea of using greek yogurt instead of mayo!! Just a great replacement.
I don’t typically eat bacon, but this looks like it would be just as delicious without it! 😀
OMGosh Kristina, that is the BEST looking chicken salad I have ever seen. Looks SO hearty. I have started using non fat Plain Greek Yogurt for a ton a savory applications and it is amazing how much it can mimic mayo or sour cream. Loving it. I think we will try this recipe for lunch tomorrow. Thanks for sharing!
★★★★★
Thank you and you are welcome!! I agree, Greek yogurt is amazing.