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A quick and delicious salad perfect for using leftover roast chicken. Everyone loves a bacon, avocado and chicken combo!
So this salad has to be loved by everyone. Who could not love a bacon, chicken and avocado combination? When I roast a chicken and have left overs, I like to shred the chicken meat and create a salad which is quick and easy to serve for lunch the next day. The same salad can be found in restaurants but tops out the calorie scale over 2,000 which is no bueno in my world! This salad recipe is full of flavour yet won’t make you feel guilty when eating it.
Tossing a salad together is the easy part, but I like to dial up the heat and make a zingy lemon vinaigrette with chilli flakes. Our family loves chilli and I add chilli somewhere in each meal whether be a fresh chilli to bite on or a chilli sauce of some kind.
if you feel like, why not try adding some boiled eggs sliced into quarters – they really add a different texture to the salad and make it more interesting. I also added in some cold chicken wings!
Every salad need a good salad dressing and I created this zesty lemon vinaigrette to add that extra punch to what could be considered a normal every day salad. I like to add my own twist to every meal I make!
This slightly sweet vinaigrette is tangy with a slight sweetness to it. If you are trying to stay away from sweet things altogether you can remove the honey however I added it to achieve a balance between the acidity of the lemon.
The vinaigrette is completely customisable and is compatible with herbs such as parsley and even rosemary. With just under 80 calories per serving, you will want to keep this vinaigrette recipe in your favourites list and use it with every salad as well as it being popular with both adults and kids!
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Chicken, Bacon & Avocado Salad
For The Salad
- 2 cups roasted chicken shredded
- 1 avocados diced
- 6 slices streaky bacon cooked crispy and diced
- 4 cups lettuce washed and chopped
- 2 tomatoes washed, diced and seeded
- 4 boiled eggs cut into quarters
- 2 tbsp parsley chopped
- 2 tbsp chives chopped
For The Vinaigrette Dressing
- 1 lemon juiced
- 1 lime juiced
- ¼ cup olive oil
- 2 garlic cloves minced
- 1 tbsp honey
- salt & pepper to taste
- chilli flakes to taste, optional
For The Lemon Vinaigrette Dressing
- Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
- Season with salt and peppet to taste
For The Salad
- 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.