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This creamy chicken salad with avocado is a tasty, light dinner

chicken salad with avocado, dill vinaigrette and two slices of tomatoes on a black plate
Photo by Shari Pennington

This creamy chicken salad pairs well with the Sauvignon Blanc from Delaplane Cellars and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 - 5 ounce chicken breasts, grilled and cut into cubes
  • 10 to 12 slices bacon, cooked to crisp and crumbled
  • 10 ounces frozen corn, thawed
  • 2 large ripe avocados, cut into cubes
  • 4 green onions, thinly sliced (or the equivalent chopped fresh chives)

  • ¼ c finely minced red bell pepper, optional
  • 2 lemons, juiced
  • 4 T. olive oil
  • 2 T. freshly chopped dill
  • 1 t. Kosher salt
  • ½ t. Black pepper
  • 2 mixing bowls


Step 1: In a medium bowl, mix together the chicken, bacon, corn, avocados, onions or chives, and red bell pepper.

Step 2: In a small bowl, mix together the lemon juice, olive oil, chopped dill, salt, and pepper. Blend well then pour over the chicken mixture.

Step 3: Stir to coat and serve over mixed salad greens, or on a bun or croissant.

Step 4: If serving this as a salad, double the dressing recipe to drizzle over the salad greens and use sliced red bell peppers as a garnish.

Serves 4 to 6 entree portions.