Southwest Avocado Chicken Salad

Southwest Avocado Chicken Salad… it’s the most delicious chicken salad you’ve ever tasted!  

Course Dinner, Entree, lunch, Main Course
Cuisine New American, Southwest
Keyword Avocado Chicken Salad, Southwest
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 347 kcal
Author Holly Sander


For the Chicken Salad:

  • 2 pounds cooked chicken breast, cubed or shredded (Rotisserie chicken)
  • 2 ripe avocados, chopped into 1 inch cubes
  • 6 pieces of cooked bacon, chopped
  • 1/2 cup red onions, finely chopped
  • 1 cup sweet corn, canned and drained or frozen and thawed
  • 1/3 cup cilantro, rough chopped
  • 3 jalapenos, seeds and membranes removed and finely chopped

For the Dressing:

  • 1/2 cup Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne (optional)


  1. Mix together all the dressing ingredients in a large bowl.

  2. Add the cooked chicken and mix well.

  3. Fold all the ingredients together until everything is evenly coated in dressing. It’s nice if some of the avocado gets mixed in well – this makes it even creamier.  But I like to make sure there are still some nice chunks left also.

  4. Serve over lettuce or as lettuce wraps, as a sandwich or a wrap, or mix in some pasta for a new take on pasta salad.

Recipe Notes