Chicken-Avocado Salad Sandwiches
15m prep 0s cook 15m ready
A creamy chicken salad made with mashed avocado and buttermilk-lime dressing, served on toasted white bread with lettuce and tomato.
Ingredients
- 1/4 cup buttermilk
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- 1 tsp sugar
- Salt and pepper
- 1 ripe avocado halved, pitted, and chopped coarse
- 1 rotisserie chicken skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 8 hearty white sandwich bread toasted
- 1 head Bibb lettuce leaves separated
- 2 tomatoes cored and sliced thin
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 116 mg
- Iron: 2.59 mg
- Magnesium: 36.1 mg
- Phosphorus: 111 mg
- Potassium: 466 mg
- Zinc: 0.91 mg
Let's Cook
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Step 1.
Combine buttermilk, lime juice, oil, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
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Step 2.
Add avocado and mash into dressing with fork.
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Step 3.
Stir in chicken until fully combined. Season with salt and pepper to taste.
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Step 4.
Place heaping 1/2 cup chicken salad on each of 4 bread slices.
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Step 5.
Divide and arrange lettuce and tomatoes over chicken salad, then top with remaining bread slices.
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Step 6.
Serve.
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