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.