I still recur vividly the first time I tossed this salad together. I was standing in my cousin Jess’s tiny kitchen in Iowa, hungry, staring into her fridge full of leftovers from the weekend. There was half a rotisserie chicken, two avocados ready to give up on life, and a Tupperware of bacon from breakfast. No lettuce, no plan—just vibes. I threw it all in a bowl with some pantry stuff, squeezed a lemon over it, and… it rocked. We’ve been making this ever since.
It’s simple, packed with flavor, and if you’re like me—always on the hunt for something real that doesn’t taste like sad diet food—you’re gonna love this.
What Makes This Salad That Good?
It’s gluten-free. No weird ingredients. Just fresh stuff that fills you up.
It’s creamy, crunchy, salty, and fresh all at once.
No mayo needed. The avocado gives it all the richness you want.
Perfect for meal prep or a quick lunch. Leftovers hold up like champs.
The ingredients are fresh, easy to find anywhere in the U.S.
What to Serve It With
This salad’s hearty enough to be the main event, but it also plays nice with others.
Scoop it onto butter lettuce leaves for wraps
Pile it high on gluten-free toast or crackers
Stuff it in a baked sweet potato (trust me)
Serve it with corn chips at a BBQ
Just eat it cold outta the fridge standing over the sink. No shame.
Tips That Make a Difference
Don’t skip the lemon. It brings all the flavors together.
Use high-quality bacon. Thick-cut, uncured, or local if you can.
Rotisserie chicken saves time, but grilled chicken adds smokiness.
Red onion too sharp? Soak it in cold water for 5–10 minutes before adding. It softens the bite.
Want to keep it dairy-free? You already are! But if you love cheese, a little crumbled feta fits right in.
Meal prep friendly. Store leftovers in an airtight container in the fridge for up to 3 days. Avocado might darken a little, but the lemon helps.
Variations You’ll Wanna Try
Add boiled eggs for extra protein
Throw in roasted corn or black beans for a Tex-Mex vibe
Swap the chicken for turkey if that’s what you’ve got on hand
Mix in quinoa to stretch it further and add fiber
Add chopped pickles or jalapeños for zing and heat
Why It Works (Even If You Don’t “Do” Salads)
Let’s be honest—most salads are boring. You eat them ‘cause you think you should. This one’s different.
You’ve got the richness of avocado, the saltiness of bacon, and the heartiness of chicken. Crunchy veg keep things bright. The lemon cuts through the fat and keeps you coming back for more.
It’s the kinda meal that doesn’t leave you hungry an hour later, but you also won’t need a nap. And if you’ve got picky eaters at home? Just leave a few ingredients separated out and let them build their own.
Real Talk from My Kitchen
I’ve brought this salad to Sunday cookouts, quick weeknight dinners, and even to a wedding potluck. Every single time, someone says, “What’s in this?!” And every time, I say, “Chicken, bacon, avocado, and a little magic.”
They think I’m joking, but it’s true. The flavors just work. You don’t need fancy dressing or a mile-long ingredient list. You just need good food, done right.
If you’re cooking for someone gluten-free, this is one of those meals that doesn’t feel like a compromise. It’s the kind of dish everyone goes back for seconds on, no matter how they usually eat.
What Makes This Salad That Good?
It’s gluten-free. No weird ingredients. Just fresh stuff that fills you up.
It’s creamy, crunchy, salty, and fresh all at once.
No mayo needed. The avocado gives it all the richness you want.
Perfect for meal prep or a quick lunch. Leftovers hold up like champs.
The ingredients are fresh, easy to find anywhere in the U.S.
What to Serve It With
This salad’s hearty enough to be the main event, but it also plays nice with others.
Scoop it onto butter lettuce leaves for wraps
Pile it high on gluten-free toast or crackers
Stuff it in a baked sweet potato (trust me)
Serve it with corn chips at a BBQ
Just eat it cold outta the fridge standing over the sink. No shame.
Tips That Make a Difference
Don’t skip the lemon. It brings all the flavors together.
Use high-quality bacon. Thick-cut, uncured, or local if you can.
Rotisserie chicken saves time, but grilled chicken adds smokiness.
Red onion too sharp? Soak it in cold water for 5–10 minutes before adding. It softens the bite.
Want to keep it dairy-free? You already are! But if you love cheese, a little crumbled feta fits right in.
Meal prep friendly. Store leftovers in an airtight container in the fridge for up to 3 days. Avocado might darken a little, but the lemon helps.
Variations You’ll Wanna Try
Add boiled eggs for extra protein
Throw in roasted corn or black beans for a Tex-Mex vibe
Swap the chicken for turkey if that’s what you’ve got on hand
Mix in quinoa to stretch it further and add fiber
Add chopped pickles or jalapeños for zing and heat
Why It Works (Even If You Don’t “Do” Salads)
Let’s be honest—most salads are boring. You eat them ‘cause you think you should. This one’s different.
You’ve got the richness of avocado, the saltiness of bacon, and the heartiness of chicken. Crunchy veg keep things bright. The lemon cuts through the fat and keeps you coming back for more.
It’s the kinda meal that doesn’t leave you hungry an hour later, but you also won’t need a nap. And if you’ve got picky eaters at home? Just leave a few ingredients separated out and let them build their own.
Real Talk from My Kitchen
I’ve brought this salad to Sunday cookouts, quick weeknight dinners, and even to a wedding potluck. Every single time, someone says, “What’s in this?!” And every time, I say, “Chicken, bacon, avocado, and a little magic.”
They think I’m joking, but it’s true. The flavors just work. You don’t need fancy dressing or a mile-long ingredient list. You just need good food, done right.
If you’re cooking for someone gluten-free, this is one of those meals that doesn’t feel like a compromise. It’s the kind of dish everyone goes back for seconds on, no matter how they usually eat.
Final Thoughts
You don’t need a reason to make this salad. It’s just one of those go-to meals that fits any mood. Hot day? Cold day? No time to cook? Got random leftovers? This is your answer.
Stock up on avocados next grocery run, stash a pack of bacon in the fridge, and keep some cooked chicken on hand. Then when hunger hits, you’re only a few minutes away from a dang good salad that doesn’t taste like rabbit food.
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Gluten-Free Avocado & Bacon Chicken Salad (That You’ll Want to Eat Every Day)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten-free avocado & bacon chicken salad is creamy, crunchy, salty, and fresh—all in one bowl. It’s loaded with simple, wholesome ingredients like rotisserie chicken, crispy bacon, ripe avocado, and fresh lemon juice. No mayo, no gluten, and no weird stuff. Just real food that actually tastes amazing. Perfect for meal prep, lunch, or an easy dinner.
Ingredients
2 cups cooked chicken, shredded or chopped (rotisserie or grilled)
2 large ripe avocados
6 slices of thick-cut bacon
1 small red onion, finely chopped
1 small cucumber, diced (or use a handful of mini cukes)
Juice of 1 lemon (or a splash of apple cider vinegar if you’re out)
2 tablespoons olive oil (extra virgin is best)
Salt and black pepper to taste
Optional: handful of cherry tomatoes, halved
Optional: fresh herbs like parsley, chives, or dill
Instructions
Get that skillet hot and crisp up your bacon. Don’t rush it. Medium heat, flip halfway, let it get golden but not burnt. Drain on a paper towel and try not to eat all of it while you prep everything else. (Good luck.)
Slice the avocado in half, remove the pit, and scoop it into a big mixing bowl. Dice the red onion and cucumber. If you’re adding cherry tomatoes, halve those. Toss it all into the bowl.
This is your dressing base. Use a fork to mash the avocado just enough that it’s creamy but still chunky. You don’t want it to turn into guac—leave some texture.
Squeeze that lemon right into the bowl over the avocado mash. Add the olive oil. Give it a gentle stir. The lemon helps keep the avocado from going brown and gives the whole thing a fresh pop.
Shred your chicken or chop it into bite-sized pieces and throw it in. If you’re using rotisserie, remove the skin and any weird bits. If it’s grilled, even better—the char adds flavor.
Break it up into bits and add it to the bowl. The crisp bacon against the creamy avocado? That’s where the magic lives.
Add a good pinch of salt and a few cracks of black pepper. Stir everything together gently. You want all the textures to hold.
Always taste before serving. Add more lemon if it needs acid, or salt if it tastes flat. Want a little heat? Toss in a dash of red pepper flakes or a spoonful of your favorite hot sauce.
Notes
If red onion is too strong, soak it in cold water for 5–10 minutes before adding.
Rotisserie chicken is a time-saver, but grilled or leftover roast chicken works great too.
Use thick-cut bacon for better texture.
Store leftovers in the fridge up to 3 days (avocado may darken slightly but still tastes great).
Add cherry tomatoes, jalapeños, or herbs like parsley or dill if you want extra flavor.
Want it spicier? Stir in a little hot sauce or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for the bacon)
- Category: Lunch, Dinner, Salad
- Method: No-Cook / Skillet for bacon
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
