This chicken avocado sandwich is a fresh take on a classic chicken salad. It’s packed with creamy avocado, tender chicken, and crisp vegetables for a satisfying and quick meal.
You can put this sandwich together in about 15 minutes, especially if you have leftover cooked chicken on hand. It’s a great option for a busy weekday lunch that feels a little special.
Why You’ll Love Chicken Avocado Sandwich
- Creamy without all the mayo: Mashed avocado provides a rich, creamy base for the filling, allowing you to use less mayonnaise.
- Quick to assemble: With cooked chicken, the filling comes together in one bowl in just a few minutes.
- Easy to customize: You can adjust the texture of the avocado mash, add different greens, or include other vegetables like sliced tomato.
Chicken Avocado Sandwich Ingredients
- Avocado: Choose a ripe avocado that gives slightly when you press it. Hass avocados are a good choice for their creamy texture.
- Chicken: Leftover rotisserie chicken is convenient for this recipe. You can also use poached or baked chicken breasts.
- Bread: A sturdy bread like sourdough or whole wheat is best to hold the filling without getting soggy.
- Mayonnaise: A little mayonnaise adds tang and helps bind the salad. You can substitute with Greek yogurt for a similar effect.
- Arugula: This peppery green adds a nice bite. Spinach or mixed greens also work well.
Exact quantities are in the recipe card below.
How to Make Chicken Avocado Sandwich
Step 1: Make the Chicken Avocado Filling
Start by mashing a ripe avocado in a bowl. Mix in lemon juice, mayonnaise, salt, and pepper. Then, gently fold in your shredded cooked chicken until it’s all coated in the creamy avocado mixture.
Step 2: Prepare the Bread and Toppings
While you mix the filling, toast your bread slices until they are lightly golden and crisp. Thinly slice the red onion and have your arugula ready.
Step 3: Assemble the Sandwiches
Lay out two slices of the toasted bread and spread the chicken avocado filling generously on top. Layer with fresh arugula and a few slices of red onion, then top with the remaining toast. Slice and serve right away.
Storage Tips for Chicken Avocado Sandwich
This sandwich is best eaten fresh, as the avocado will brown and the toast can become soggy. The chicken avocado filling can be stored in an airtight container in the refrigerator for up to 1 day. Press plastic wrap directly onto the surface of the filling to minimize browning.
Expert Tips for Chicken Avocado Sandwich
- If you are cooking chicken specifically for this recipe, make sure it reaches a safe internal temperature of 165°F (74°C).
- For a bit of spice, add a pinch of red pepper flakes to the avocado mixture.
- Use a sturdy bread that can hold the filling without becoming soggy. Sourdough, multigrain, or a thick-cut whole wheat are good choices.
- To keep the avocado from browning too quickly, assemble the sandwiches just before serving.
What to Serve with Chicken Avocado Sandwich?
These sandwiches are great on their own or served with a side of potato chips, a simple green salad, or a cup of soup.
Chicken Avocado Sandwich Recipe FAQs
How do I keep the avocado from turning brown?
The lemon juice in the recipe helps slow down browning. For best results, assemble the sandwich just before you plan to eat it. If storing the filling, press plastic wrap directly against the surface to limit air exposure.
Can I make this sandwich ahead of time?
It’s best not to assemble the whole sandwich ahead of time, as the bread will get soggy. You can prepare the chicken avocado filling a few hours in advance and store it in the fridge with plastic wrap pressed onto the surface.
What kind of chicken should I use?
Any cooked chicken will work. Leftover rotisserie chicken is a very convenient option. You can also use shredded poached or baked chicken breast or thigh meat.
Chicken Avocado Sandwich
Ingredients
- 1 large ripe avocado
- 1 tbsp fresh lemon juice 15 ml
- 2 tbsp mayonnaise 30 g
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 1.5 cups cooked chicken shredded, 8 oz / 225 g
- 4 slices sourdough or whole wheat bread
- 1 cup arugula 1 oz / 30 g
- 1/4 small red onion thinly sliced
Instructions
- In a medium bowl, add the avocado flesh. Mash with a fork until it reaches your desired consistency, from chunky to smooth.
- Stir in the lemon juice, mayonnaise, salt, and pepper. Mix until well combined.
- Add the shredded chicken to the avocado mixture. Gently fold everything together until the chicken is evenly coated.
- Toast the bread slices until golden brown.
- To assemble the sandwiches, spread the chicken avocado mixture evenly over two slices of toast.
- Top with a handful of arugula and several slices of red onion.
- Place the remaining two slices of toast on top. Slice the sandwiches in half if you like, and serve immediately.
