Grammy's Kitchen · Chicken Salad · Avocado Chicken Salad
One of 109 chicken salad recipes we measured
from natashaskitchen.com
534 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 6% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| egg | 2% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 large cooked chicken breasts (shredded or chopped) |
| 400 g | 2 large avocados |
| 154 g | 1 cup corn (from 1 cooked cob) |
| 170 g | 6 oz lean bacon (cooked and chopped) |
| 25 g | 1/4 cup Chives ((or green onion), chopped) |
| 12 g | 2 Tbsp Dill (chopped, or to taste) |
| 100 g | 2 hard-boiled eggs (Optional, halved or quartered) |
| 46 g | 3 Tbsp lemon juice (freshly squeezed) |
| 41 g | 3 Tbsp extra virgin olive oil |
| 6 g | 1 tsp sea salt (or to taste) |
| 0 g | 1/8 tsp black pepper |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The whole family loves this. It’s a great dinner for a hot day, or any day really. I’ve slightly amended it since I started making it over a year ago and this is what I added: -Rotisserie chicken. Cheap, easy, and delicious. -For the corn, I drizzle some ol” — a cook, 5.0★
“I think I rated this one a few years ago but it warrants it again. Love this chicken salad! Didn’t have chives or green onion on hand so used chopped red onion. Made it 2 hours prior to serving so the flavors would marry and It turned out great! Served with Ki” — a cook, 5.0★