Chicken salad has always been one of my favorite sandwiches. I have never had, nor really considered ever having a chicken salad sandwich without mayo. The two just go hand in hand. Like chocolate and caramel. Like french fries and ranch. Like sriracha and…well everything. Until now. This chicken salad sandwich is out of this world and has all the creaminess that you are accustomed to sans mayo. And trust me you won’t even miss it.
I am currently in the middle of a steamy hot love affair…
I have always liked avocado. Guacamole has always been one of my favorite dips. I always like adding avocado to salads and then there is avocado toast. Oh my heavens avocado toast. Don’t even get me started.
I even shell out the extra money at restaurants to get avocado added to my burger, salad or sandwich. Hear that servers: you will always get the avocado upsell on me. I just love it.
This love affair makes it even more odd that I am just now seeing it as an ingredient I can add to just about everything. Take this sandwich for instance, the avocado gives it so much creaminess and richness that I just may say goodbye to mayo in my chicken salad sandwiches forever. After you try it, my guess is you will too.
Avocado Chicken Salad SandwichPrint Recipe
- 2 avocados, pitted and removed from skin
- 1 jalapeno, seeds removed, diced
- 1/2 cup diced red onion
- juice from 1 lime (about 3 tablespoons)
- 1/4 cup cilantro
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 3 cups cooked shredded chicken
- 8 slices sourdough bread
Mash avocados in a bowl just until they are mostly mashed but you still want some chunks.
Fold in jalapenos, red onion, lime juice, cilantro, cumin, kosher salt and garlic powder. Mix well. Fold in shredded chicken. Mix well. Cover and refrigerate for at least 30 minutes.
When ready to eat, toast the sourdough bread. Divide the chicken salad evenly between 4 slices of toasted bread. Top with remaining slices of bread. Serve.