Creamy Avocado Chicken Salad Sandwich
Make a fresh, creamy chicken salad using avocado for richness instead of relying only on mayonnaise. This recipe is simple, quick, and perfect for a satisfying lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 large ripe avocado, mashed
- 1/4 cup mayonnaise (optional, for extra creaminess)
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices whole wheat bread or rolls for serving
Instructions
- Place the shredded chicken in a medium bowl.
- Add the mashed avocado, mayonnaise (if using), chopped celery, and red onion to the bowl with the chicken.
- Pour in the lemon juice and add the Dijon mustard, salt, and pepper.
- Use a fork or spoon to mix all ingredients together until the chicken is evenly coated and the mixture is creamy. Do not overmix; some texture is good.
- Taste the chicken salad and adjust salt or pepper as needed.
- To make the sandwich, place a portion of the avocado chicken salad mixture onto two slices of bread. Top with the remaining slices of bread.
- Serve immediately or chill for 30 minutes to allow flavors to blend.
Notes
- For a low carb chicken salad sandwich alternative, serve the mixture in large lettuce cups instead of bread.
- If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lemon juice.
- For a deli style chicken salad texture, use slightly larger pieces of chicken instead of finely shredded.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 30
- Cholesterol: 95