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Homemade Chicken Avocado Sandwich photo

Chicken Avocado Sandwich

A creamy, quick chicken and avocado sandwich filling perfect for toasted bread, wraps, or pita.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups finely diced cooked chicken see note 1
  • 1/4 cup finely diced celery about 1 rib
  • 1/4 cup finely diced red onion
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • 1 large ripe avocado divided (3 Tbsp mashed for dressing, remaining diced)
  • 1 tablespoon lemon juice
  • 1/3 cup mayonnaise plus more as needed (1–4 tablespoons)
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste (suggested 1/4 tsp each)

Equipment

  • Large Bowl
  • Fork or potato masher
  • Knife
  • Cutting Board

Method
 

  1. Halve and pit the avocado. Mash 3 tablespoons of the avocado in a large bowl until mostly smooth to form the dressing base.
  2. Add lemon juice, mayonnaise, Dijon mustard, olive oil, garlic powder, and a pinch of salt and pepper to the mashed avocado; whisk until combined.
  3. Dice the remaining avocado flesh and add it to the bowl along with the finely diced cooked chicken, celery, red onion, and chopped parsley or cilantro.
  4. Gently stir to combine, tasting and adjusting seasoning; add 1–4 tablespoons more mayonnaise if a creamier texture is desired.
  5. Serve on toasted bread with extra mayo if desired, or use in a lettuce wrap or with pita chips; best enjoyed immediately.

Notes

  • Dice the chicken small for a creamy texture.
  • Use a fully ripe avocado for best creaminess and flavor.
  • Adjust mayonnaise to reach your preferred consistency.
  • Season to taste with salt and pepper.
  • Best eaten the same day because avocado browns over time.