Once you’ve had avocado on your chicken salad, you’ll never go back. Every time you’re forced to endure an avocado-less chicken salad sandwich, you’ll spend the whole time thinking “Where is the closest grocery store? This thing really needs some avocado!”
Often I find it’s easy for chicken salad to be drowning in heavy mayonnaise dressing, but this dressing is light and the avocado brings an amazing creamy texture. Also, the addition of chickpeas and diced tomato to the mixture help make it light, fresh and healthy. And you can absolutely use light mayonnaise and sour cream in the dressing to make it that much healthier.
The end product is a bit messy, but totally worth it. Make this for a hearty lunch or a light summer dinner. (If you opt for the dinner option, add wine :). Or even at lunch, I won’t judge you.)
Start by mixing up the dressing, then put it in the fridge until you’re ready to use it.
Throw everything you want to appear in the chicken salad into one bowl. The possibilities are endless! Usually I add celery because I like it’s crunchiness, but I didn’t have any this time around so I used snow peas instead. It was delicious, and got me thinking that you really could add any vegetable you want to this mix. I also used grated carrot, diced red pepper, and chickpeas. Such a tasty way to get your veggies!
I also added chives from my “garden” (aka, a few planters on my 4′ X 4′ balcony), but again add whatever fresh herbs you have on hand. It’ll add another dimension of freshness! So much freshness going on in this sandwich!
Mix in the dressing and load it up on your favourite bread. Bring a fork along to finish this sandwich….it can get messy! Or you could stuff it into half a pita and reduce the mess, but I rarely pass up the opportunity to consume fresh baked bread.
I added a few slices of cheddar to this too, because I also rarely pass up the opportunity to consume cheese.
Attempt to fold it up into sandwich form, and dive in!
Avocado and Chicken Salad Sandwiches Recipe
2 large chicken breasts, cooked and chopped into bite size pieces
1 red pepper, diced
1 large carrot, grated
2 -3 stalks celery, diced
1 cup chickpeas
1/2 cup diced tomatoes
2 tbsp fresh herbs, chopped
¼ cup mayonnaise
2 tbsp sour cream
1 -2 tbsp lemon juice (to taste)
Salt and pepper to taste
- In a large bowl, combine chicken, vegetables, chickpeas and fresh herbs.
- In a small bowl, add mayonnaise, sour cream, lemon juice and salt and pepper. Stir together until completely mixed.
- Add mayonnaise mixture to chicken mixture, and stir until completely coated.
- Serve on fresh bread, or stuffed into a pita.
From: G.I. Diet Cookbook