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Chicken Avocado Salad Sandwich

Mashing ripe avocado into chicken salad replaces most of the mayo with something creamier and brighter. A squeeze of lime cuts the richness and keeps the avocado from browning. Pile it high on toasted whole-grain bread for a sandwich that holds together.

Chicken Avocado Salad Sandwich — finished dish

Lunch · Sandwich · 15 min

Servings:
2 servings

Ingredients

  • 2 cups cooked chicken breast, shredded or diced
  • 1 large ripe avocado
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 celery stalk, finely diced
  • 2 tablespoons red onion, finely diced
  • 4 slices whole-grain bread, toasted
  • 1 handful mixed greens or arugula
  • kosher salt
  • freshly ground black pepper

Steps

  1. In a medium bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Stir in the mayonnaise and lime juice until combined.
  2. Add the shredded chicken, cilantro, celery, and red onion to the bowl. Fold everything together until the chicken is evenly coated. Season generously with salt and pepper.
  3. Toast the bread slices until golden and crisp.
  4. Pile a handful of mixed greens on two slices of toast. Divide the chicken avocado salad between them, mounding it generously. Top with the remaining toast slices.
  5. Slice each sandwich in half diagonally and serve immediately.
  6. For an open-face version, skip the top slice of bread and top the chicken salad with a sprinkle of flaky sea salt and an extra squeeze of lime.