I bought an avocado for another recipe and then realized I didn’t need it like I thought I did. Now I had no place for it, I started to think about what else I could do with it. The idea of trying to make it into a spreadable mayo-like substance was intriguing, but I wasn’t sure what to do with it after that. Chicken Salad is always a nice light lunch so that’s ultimately what I turned to.
I listed a sous vide as an optional piece of equipment. That’s just my preferred way to cook the chicken breasts if I am doing them on their own with nothing else, but any method will work. In fact I’m sure this would be equally delicious with a rotisserie chicken from the grocery store.
Chicken Salad Sandwiches with Avocado Mayo
Servings 4
Equipment
- Sous Vide Machine (optional)
Ingredients
- 4 cloves garlic
- 4 tablespoons lemon juice
- 1 pinch salt
- 1 avocado diced
- 1/2 cup avocado oil
- 4 cooked and cooled boneless skinless chicken breasts
- 2 ribs celery diced fine
- 1 onion diced fine
- salt and pepper to taste
- 1 head lettuce
- 1 loaf sourdough bread sliced
Instructions
- In a jar slightly larger than the head of your stick blender, put the garlic, lemon juice, and salt. Blend until very fine.
- Add avocado and blend again until a smooth paste forms.
- With the blender running, add the avocado oil and mix with blender head to create a stable emulsion.
- Dice the chicken breast and place in a large bowl with celery and onion. Cover with avocado mayo, and season to taste with salt and pepper.
- Assemble each sandwich with a slice of sourdough, a piece of lettuce, a generous portion of chicken salad, and the second piece of bread.
Make it? Love it?
