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Guacamole chicken salad combines everything you love about creamy guacamole in a high-protein chicken salad. Shredded rotisserie chicken is tossed with crispy bacon and vegetables and coated in a creamy avocado dressing. The result is a fresh, satisfying, and simple recipe that can be made ahead for easy lunches all week.
Behind This Recipe
If you’ve been following my blog or social media pages for a while, you know I have quite the array of chicken salad recipes. Simply because I am obsessed with them. You can make them lighter with Greek yogurt dressings and eat them with veggie sticks or apple slices, all while getting a hearty, protein-fueled meal. And I’m always thinking up super-easy lunch recipes to share with you that leave you feeling satisfied without feeling too weighed down (nothing worse than dragging through midday after a heavy meal). This guacamole chicken salad immediately became my favorite go-to lunch. This recipe combines everything you love about guacamole within a protein packed chicken salad with tons of fresh, crunchy veggies… and of course bacon, who doesn’t love that salty umami crunch?
It’s one of those recipes I make when I want something fast, fresh, and versatile. You can scoop it with tortilla chips, pile it into lettuce cups, or pack it for easy grab-and-go lunches throughout the week. I especially love recipes like this in the warmer months when I can skip “cooking” and just chop and toss this recipe together.
Tips From My Kitchen
- Rotisserie chicken is the shortcut hero here. It saves time and adds extra flavor without extra cooking.
- Blend or whisk depending on texture preference. Blending makes the dressing smooth and creamy, while whisking keeps it chunky, like traditional guacamole.
- Dice everything small. Smaller pieces help every bite feel balanced and easier to scoop with chips.
- Lime juice helps with freshness. It brightens the dressing and helps keep the avocado vibrant longer.
Key Ingredients
Simple, fresh ingredients make this guacamole chicken salad both flavorful and satisfying. Be sure to review the recipe card at the bottom of the page for detailed measurements.
- Shredded rotisserie chicken – Adds protein and makes this recipe quick and easy
- Bacon – Adds the perfect salty crunch, cutting the richness of avocado.
- Avocados – Create a creamy, nutrient-rich dressing packed with healthy fats
- Lime juice – Brightens the flavors and balances the richness
- Sour cream – Adds tang and creaminess to the dressing
- Red bell pepper, jalapeño, and onions – Bring crunch, freshness, and subtle heat
- Hot sauce – Adds a gentle kick and depth of flavor
- Sweet corn and black beans (optional) – Great for extra texture and a southwest-style twist
How to Make Guacamole Chicken Salad
Start by adding the shredded rotisserie chicken and diced bacon to a large mixing bowl. Add the diced red bell pepper, jalapeño, green onions, cilantro, and finely diced red onion. The mix should look colorful and vibrant with plenty of texture.
Next, make the guacamole dressing. In a bowl, mash or whisk together the avocados, lime juice, salt, hot sauce, and sour cream until combined. For a chunkier, more rustic texture, whisk by hand. For a silky-smooth dressing, blend everything in a blender or food processor until creamy. I love to use my Ninja personal-sized smoothie blender for this.
Pour the dressing over the chicken mixture and gently fold everything together until evenly coated. The salad should look creamy but still textured, with visible pieces of vegetables throughout.
Enjoy immediately or portion and chill for meal prep.
Serve with tortilla chips for scooping, or pair with veggie sticks for a lighter option.
How to Serve and Store Leftovers
Serve guacamole chicken salad chilled with tortilla chips, crackers, or fresh veggie sticks for dipping. It also works well in lettuce wraps or stuffed into a tortilla for an easy wrap-style lunch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Looking for More Chicken Salad Recipes?
BLT Chicken Salad
Dill Pickle Chicken Salad
Southwest Chicken Salad
Street Corn Chicken Salad
Italian Grinder Chicken Salad
Jalapeno Popper Chicken Salad
If you make this guacamole chicken salad, leave a comment or rating below. I love seeing (and sharing) your posts on social media, so be sure to tag me if you make this recipe.
Guacamole Chicken Salad
Ingredients
Chicken Salad
- 2 cups shredded rotisserie chicken
- 5 slices bacon cooked and diced
- 1 medium red bell pepper diced
- 1 jalapeño seeded and diced
- 2 green onions diced (green and white parts)
- ⅓ red onion finely diced
- 2 tablespoons cilantro leaves
- ½ cup sweet corn optional
- ½ cup black beans optional
Guacamole Dressing
- 2 large avocados
- 1 lime, juice of
- ½ teaspoon salt
- 1 tablespoon hot sauce such as Valentina
- ½ cup sour cream
Instructions
- Add shredded chicken, bacon, red bell pepper, jalapeño, green onions, cilantro, and red onion to a large mixing bowl. (stir in corn or black beans if using)
- In a separate bowl, whisk together avocados, lime juice, salt, hot sauce, and sour cream until combined. For a smoother dressing, blend in a food processor or blender.
- Pour the dressing over the chicken mixture and gently fold until evenly coated.
- Serve immediately with tortilla chips or veggie sticks, or refrigerate for meal prep.
