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!
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.
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!
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Nutritional Information & Recipe
Avocado Goddess Chicken Salad Sandwich
Ingredients
- 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
Instructions
- 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.
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