Avocado Goddess Chicken Salad Sandwich

meat & poultry
Avocado Goddess Chicken Salad Sandwich

Everyone needs a reliable and delicious chicken salad sandwich, and this is it! Avocado, fresh herbs, crunchy celery and onions, and other fresh ingredients make this salad unique, served best on a whole grain or seeded bread with simple vegetable toppings like cucumbers, lettuce, and carrots.

Avocado Goddess Chicken Salad Sandwich

Have you ever had a chicken salad sandwich at a spa restaurant? It’s herby, fresh, crunchy, and zesty? Well, this tastes exactly like that! It’s so refreshing and flavorful, it will leave you wanting to come back to the restaurant – but luckily, that restaurant will be your kitchen this time!

Avocado Goddess Chicken Salad Sandwich

To make this chicken salad, the key ingredients are the various herbs, mashed avocado, and some Greek yogurt. It’s protein packed, crunchy thanks to some celery and onions, and absolutely a satisfying sandwich. Sometimes I’m hesitant to eat sandwiches for lunch, because I feel like I’m not “getting enough in,” but this one is jam packed with healthy fats, protein, veggies, and antioxidant rich herbs.

You can serve this chicken salad in lettuce wraps, with crackers, on a bed of greens, or in a sandwich, like I have it pictured here. I’ve made the salad with shaved carrots (or julienned!), greens, and spiralized cucumber ribbons. I love spiralizing cucumbers for sandwiches, because the consistency is better and it makes the whole sandwich more hearty.

Avocado Goddess Chicken Salad Sandwich

Despite the chicken salad being made with avocado, it saved well in the refrigerator for 3 days without browning, thanks to the lemon juice which helps ‘preserve’ the avocado.

No matter how you make this – you’re going to love it and it will be come an instant favorite!

Avocado Goddess Chicken Salad Sandwich

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Nutritional Information & Recipe

Avocado Goddess Chicken Salad Sandwich


  • For the dressing:
  • 1 ripe Haas avocado halved, pitted, and peeled
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh tarragon leaves
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 scallions chopped
  • 1 large garlic clove crushed
  • salt and pepper
  • For the chicken salad:
  • 3 cups diced or shredded cold rotisserie chicken
  • 2 stalks celery chopped
  • 1 small white or red onion chopped
  • 1 4 oz jar diced pimiento peppers drained
  • For the sandwich:
  • 8 pieces of whole wheat bread I love Dave’s Killer
  • 1 English seedless cucumber
  • lettuce of choice
  • 2 carrots peeled, julienned


  • Place all of the ingredients for the dressing in a food processor and pulse until creamy. Taste and adjust, if needed. Transfer to the bottom of a large mixing bowl.
  • Add the chicken, celery, onion, and pimientos into the bowl with the dressing and toss well to combine.
  • Toast the bread.
  • While the bread toasts, spiralize the cucumber on Blade A, using very light pressure, so you get thin cucumber ribbons. Trim and set aside.
  • Build the sandwiches using the chicken salad, lettuce, spiralized cucumbers, and carrots. Serve.
  • Alternately, build as bowls: ditch the bread and divide the cucumber noodles, salad, and carrots into bowls and top with equal portions of chicken salad.

Avocado Goddess Chicken Salad Sandwich

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Hannah says:
is 561 calories for 1 of the 4 servings, or for all 4 servings?

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.