This recipe is a delicious and satisfying combination of protein, healthy fats, and fresh flavors.
Ingredients
- For the Chicken Salad:
- 12 ounces cooked chicken breast, diced or shredded (you can use leftover chicken, rotisserie chicken, or cook your own)
- 8 slices bacon, cooked and crumbled
- 2-3 ripe avocados, peeled, pitted, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup mayonnaise (or your favorite dressing, like avocado crema or Greek yogurt)
- 1 tablespoon lemon juice (freshly squeezed is best)
- Salt and freshly ground black pepper, to taste
- For the Sandwich:
- 2 slices of your favorite bread (toasted, optional)
- Lettuce leaves (optional)
- Tomato slices (optional)
Instructions
- Make the Chicken Salad: In a large bowl, combine the diced chicken, crumbled bacon, diced avocado, red onion, mayonnaise, lemon juice, salt, and pepper. Stir gently until everything is well combined. Taste and adjust seasonings as needed.
- Assemble the Sandwich: Toast your bread slices if desired. Spread a layer of the chicken salad on one slice of bread. Top with lettuce leaves, tomato slices (optional), and the other slice of bread.
- Enjoy! Cut the sandwich in half and serve immediately.
Tips:
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeno to the chicken salad.
- You can use any type of bread you like, such as sourdough, wheat bread, or croissants.
- If your avocado isn’t quite ripe, you can mash it slightly with a fork before adding it to the chicken salad.
- Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
