Chicken Avocado Sandwich
Creamy mashed avocado and shredded chicken come together for a quick and satisfying sandwich on toasted bread.
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.
Notes
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.