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Chicken Avocado Sandwich

Helen T. Patterson
A creamy and protein-rich chicken avocado sandwich made with tender chicken, ripe avocado, and crunchy vegetables.
Perfect for a quick, healthy lunch that’s flavorful, filling, and ready in just 20 minutes.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dinner, Lunch, Sandwiches
Cuisine American
Servings 4

Equipment

  • 1 large bowl
  • 1 sharp knife
  • 1 cutting board
  • 1 Whisk or Fork

Ingredients
  

  • 2 cups cooked chicken finely diced
  • ¼ cup celery finely diced (about 1 rib)
  • ¼ cup red onion finely diced
  • 2 tablespoons fresh parsley or cilantro finely chopped
  • 1 large ripe avocado divided (mashed + diced)
  • 1 tablespoon lemon juice
  • ⅓ cup mayonnaise plus more as needed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 8 slices bread toasted (or lettuce wraps/pita chips for serving)

Instructions
 

  • Prepare the Avocado Base: Start by cutting the avocado lengthwise around the pit.
    Twist gently to separate the halves, remove the seed with a spoon or knife, and scoop the flesh out.
    Place about 3 tablespoons of avocado flesh into a large mixing bowl and mash it thoroughly with a fork until it becomes smooth and creamy.
    This mashed portion will help form the base of the dressing, giving it a silky texture and rich flavor.
    Set the remaining avocado aside for later dicing—this will add small chunks of creaminess throughout the sandwich filling.
  • Mix the Creamy Dressing: To the bowl with the mashed avocado, add the lemon juice, mayonnaise,
    Dijon mustard, olive oil, and garlic powder. Whisk or stir vigorously until all ingredients are fully combined, creating a pale green, creamy dressing.
    Taste at this stage and adjust the seasoning with a small pinch of salt and pepper.
    The lemon juice not only balances the richness but also slows avocado from browning.
    Make sure the dressing is smooth before adding the other ingredients—this ensures an even coating later.
  • Dice and Prepare the Fresh Ingredients: On a cutting board, finely dice the cooked chicken, making sure the pieces are small and uniform for a creamy bite that doesn’t feel chunky.
    Next, dice the celery and red onion into very fine pieces so they blend seamlessly into the filling without overpowering.
    Chop the fresh parsley or cilantro into tiny bits to distribute flavor evenly.
    Lastly, take the remaining avocado flesh you reserved and dice it into small cubes.
    These chunks will provide creamy bursts of flavor and texture contrast in every bite.
  • Combine Chicken and Vegetables: Transfer the diced chicken, celery, red onion, chopped herbs, and avocado cubes into the bowl with the prepared dressing.
    Using a large spoon or spatula, gently fold everything together until the dressing lightly coats each ingredient.
    Be careful not to mash the avocado chunks too much—you want them to stay intact to give the sandwich filling both creaminess and bite.
    Taste again and adjust seasoning with more salt and pepper, if needed. If the mixture feels a little dry, add an extra spoonful of mayonnaise and stir it in.
  • Toast and Prepare the Bread: While the filling rests, prepare your bread. Toast 8 slices of bread until golden and slightly crisp.
    This not only adds flavor but also prevents the bread from becoming soggy when the creamy filling is added.
    If you prefer a lighter option, prepare crisp lettuce leaves to use as wraps, or keep pita chips nearby for dipping.
    For a richer taste, you can lightly butter the bread before toasting.
  • Assemble the Sandwiches: Spread a very thin layer of mayonnaise on each slice of toasted bread—this creates a barrier that helps keep the bread crisp.
    Scoop a generous portion of the avocado chicken mixture onto four slices of bread, spreading it evenly to cover the surface.
    Place the remaining slices of bread on top to form sandwiches.
    If desired, press gently with your palm to help everything hold together, then cut each sandwich diagonally for a neat presentation.
  • Serve and Enjoy Immediately: Your chicken avocado sandwiches are ready to serve!
    Plate them alongside a small salad, a handful of chips, or fresh fruit for a complete meal.
    This sandwich is best eaten right away since avocado naturally begins to brown after an hour or two.
    If you’re serving at a gathering, assemble just before eating for the freshest taste and most appealing look.

Notes

  • Dice the chicken into small, uniform pieces for the best texture—large chunks won’t blend as smoothly.
  • Use a ripe avocado for maximum creaminess and flavor. A firm avocado won’t mash well or taste as rich.
  • Lemon juice keeps the avocado bright and fresh while enhancing flavor. Don’t skip it.
  • Adjust mayo to your liking—add more for a creamier filling or less for a lighter option.
  • Toasting the bread adds crunch and prevents sogginess when paired with the creamy filling.
  • Best enjoyed fresh since avocado tends to brown within a few hours.