Chicken Avocado Sandwich
Chicken Avocado Sandwich with the creamiest avocado, tender chicken, and fresh crunch—your lunch plans are set.
Servings: 4 sandwiches
Cost: $3.80
Equipment
Ingredients
Ingredients
- 2 cups finely diced cooked chicken see note 1
- 1/4 cup finely diced celery 1 rib
- 1/4 cup finely diced red onion
- 2 tablespoons finely diced parsley or cilantro
Dressing
- 1 large ripe avocado divided, see note 2
- 1 tablespoon lemon juice
- 1/3 cup mayo plus more as needed
- 1 teaspoon Dijon-style mustard
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper
Instructions
- Halve and pit the avocado. Mash 3 tablespoons and add to a large bowl. Dice the rest and set aside. Add remaining dressing ingredients to the bowl and whisk to combine.
- Add finely diced chicken, celery, red onion, parsley, and diced avocado to the bowl. Season to taste (I add 1/4 tsp each salt and pepper). Stir gently to combine. Adjust seasoning and add more mayo (1–4 tablespoons) if needed.
- Enjoy on toasted bread with mayo, in a lettuce wrap, or with pita chips. Best enjoyed immediately, as avocado browns after 1–2 hours.
Video
Notes
Note 1: Dice the chicken small for a creamy, flavorful mix—big chunks throw off the texture.
Note 2: Wait until the avocado is fully ripe for the best creaminess and flavor.
Storage: Best eaten the same day since the avocado browns over time. Freezing not recommended.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 199mg | Potassium: 483mg | Fiber: 4g | Sugar: 0.8g | Vitamin A: 296IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg