Chicken, Bacon & Avocado Salad Sandwich Recipe

This Chicken Bacon Avocado Salad Sandwich is made with just a few simple ingredients (including the bread) and is a delicious way to use leftover cooked chicken. It’s creamy, easy to prepare, and versatile—serve it between slices of bread, in a wrap, on crackers, or spoon it onto lettuce for a lighter option.
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I developed this salad one Saturday when I had chicken breast, avocados, and red onion that needed using. It’s intentionally simple—the salad portion uses just a handful of ingredients so flavors stay bright and balanced.

Ingredients at a glance:

• cooked chicken breast
• bacon bits
• ripe avocados
• red onion
• olive oil mayo or paleo mayo
• salt and pepper to taste

That’s it. Pick your favorite bread, crackers, or greens to serve with it, or enjoy the salad on its own.

If you need fewer servings, halve the recipe. The salad will keep in the refrigerator for a night or two; the avocado may darken slightly overnight, but a quick stir restores the color and texture.

Avocados

Use three small or two large ripe avocados so they mash smoothly without hard bits. I mash the avocados first in a bowl, which makes combining the rest of the ingredients easier.

Chicken

This recipe works great with leftover cooked chicken. It calls for about 12 ounces—use two small cooked breasts, diced, or that amount of shredded chicken. If you plan meals ahead, cook extra chicken and reserve 12 ounces for this salad.

Bacon

Crispy bacon adds savory crunch. You can cook raw bacon strips, chop them into small pieces and fry until crispy, or use prepared bacon bits. Stir the bacon into the salad so each bite has a bit of salty texture.

Red Onion & Mayo

Finely diced red onion brings a mild sharpness that contrasts nicely with the avocado. For a creamy binder, use an olive oil–based mayo or a Paleo mayo if you prefer no added sugar. A modest amount (about 1/4 cup) keeps the salad creamy without overwhelming the avocado.

Serving ideas

Mix everything together, season with salt and pepper if needed, and enjoy. This salad pairs well with many carriers—try:

• toasted sourdough or your favorite sandwich bread
• pita pockets
• tortilla wraps
• crackers or pretzel thins as a dip
• large lettuce leaves for a low-carb option

Recipe

Notes

This salad is best the day it’s made but keeps for a short time in the fridge. Nutrition estimates (including two thin slices of sourdough bread per serving) are provided as a guideline.

Thanks for checking out the Chicken Bacon Avocado Salad Sandwich! If you try it, I’d love to see your version—share on social media with #projectmealplan.