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Creamy Avocado Chicken Salad Sandwich

Close-up of an open-faced avocado chicken salad sandwich on whole grain bread, topped with red onion and chives.
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Prepare this simple, mayo-free chicken salad using fresh avocado for a healthy and quick lunch option. This recipe yields a flavorful, creamy filling perfect for sandwiches or lettuce wraps.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced
  • 1 large ripe avocado
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh lime or lemon juice
  • 1 stalk celery, finely chopped
  • 1 tablespoon fresh cilantro or parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices whole wheat bread or lettuce leaves for serving

Instructions

  1. Place the shredded or diced cooked chicken in a medium bowl.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chicken.
  3. Add the chopped red onion, celery, lime or lemon juice, cilantro or parsley, salt, and pepper to the bowl.
  4. Use a fork or potato masher to gently mash the avocado and mix all ingredients together until the chicken is coated and the mixture is creamy. Do not overmix; some texture is desirable.
  5. Taste the mixture and adjust salt or pepper as needed.
  6. To serve, spoon the avocado chicken salad onto your bread slices or into lettuce cups. This makes a great healthy chicken salad sandwich.

Notes

  • For a make-ahead option, store the salad in an airtight container in the refrigerator for up to 2 days. Add the lime juice to help keep the avocado green.
  • If you prefer a smoother texture, use an immersion blender briefly on half the mixture before folding it into the chicken.
  • For gluten-free chicken salad options, serve this filling in lettuce wraps or with gluten-free crackers.
  • You can substitute canned chicken for cooked chicken breast, but drain it well before using.

Nutrition

Find it online: https://pureplatepath.com/avocado-chicken-salad-sandwich-recipe/