Whole30 Notes – This is easily Whole30 approved. You’ll just need to use approved bacon and mayo. I like avocado oil mayo for a paleo option (or this homemade version).

Bake Your Bacon! I swear by baking my bacon. I’ve found that it cooks much more evenly, and it’s less work and mess for me! Just line a baking sheet with foil, then bake it at 375 degrees for about 20-25 minutes. Plus, I often cook an extra batch to store in the freezer. I can pull out a few pieces for a salad (or these avocado cups) or pull out the whole batch later for a different recipe. Try it and you’ll forever be a convert!

Packing for lunch. This also makes an awesome lunch. To pack, squeeze a little fresh lime juice over your halved avocado in the morning when you pack it, and then scoop the chicken salad on top right before eating. Bingo!

Change it up. Instead of serving it in avocado cups, you can dice up the avocado, stir it right into the chicken salad and eat it with crackers, lettuce leaves, or wrap it up in a tortilla or gluten free wrap.

Don’t Like Mayo? If you’re not into straight up mayo, you can use ranch dressing instead. (It’s delicious!). If you’re not paleo or doing Whole30, you can try swapping 1/2 the mayo for unsweetened Greek yogurt. Many people love the tang and the extra protein. (Obviously, Greek yogurt won’t work for dairy free folks.)