Chicken Salad and Avocado Sandwich |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I love chicken salad and I love avocado, so I figured I might as well put them together. Oops! Fixed mistake on mayo amount May 2012. Ingredients:
8 ounces cooked chicken breasts |
2 tablespoons chopped pecans |
1/4 cup finely chopped celery |
1/4 cup finely chopped red onion |
1 teaspoon dijon mustard |
1/2 teaspoon fresh lemon juice |
1 teaspoon canned diced jalapeno |
1/8 teaspoon kosher salt (less if table salt) |
3 tablespoons mayonnaise (more or less, to bind salad) |
4 slices bread |
2 tablespoons mayonnaise or 2 tablespoons dijon mustard, for bread |
1 avocado |
2 slices provolone cheese |
2 romaine leaves |
Directions:
1. Chop cooked chicken into 1/4-inch cubes and place in medium bowl.
2. Add pecans, celery, red onion, Dijon mustard, lemon juice, jalapeño and salt. Then add just enough mayonnaise to bind salad together.
3. Stir to combine and adjust seasoning as desired.
4. Spread mayonnaise or Dijon mustard on the bread, mash half a avocado on each sandwich and top with provolone and romaine.
5. On other half of each sandwich add the chicken salad, then put the two halves together and enjoy!
6. NOTE.
7. To prepare the cooked chicken, try cooking them in pineapple juice. It gives them a very nice flavor.
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