Avocado-Chicken Salad Sandwiches
Servings: 4
Lunchtime is delicious with this easy-to-make salad.
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Ingredients
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 2 whole boneless, skinless chicken breast (4 pieces total)
- 8 slices bacon, cut in half
- 4 ripe avocados
- juice of one lime
- 1/4 cup diced red onion
- 1 clove garlic, crushed
- 1/2 jalapeño pepper, deseeded and minced (optional)
- 2 tablespoons chopped cilantro
- 1 cup sour cream
- 1 cup shredded monterey jack cheese
- kosher salt, to taste
- 8 slices brioche or other sandwich bread
Instructions
- In a small mixing bowl, combine the salt, garlic powder, cumin, chili powder, and black pepper.
- Liberally season the chicken breasts with the spice mixture.
- Heat a large cast iron skillet, over medium-high heat, then fry the bacon until it your preferred crispness.
- Remove the bacon from the pan to drain on a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
- Add the seasoned chicken breasts to the frying pan and allow them to cook for 8 minutes on each side.
- Once you've cooked the chicken, transfer them to a clean platter and allow them to rest while you prepare the rest of the salad.
- Split and scoop the flesh out of the avocados' shells and mash them in a large mixing bowl. Pour the lime juice over the mashed avocado to prevent any oxidation.
- Add the onions, garlic, jalapeño, cilantro, and sour cream. Stir to create a creamy guacamole.
- Add the shredded cheese to the bowl and fold it in.
- Using your hands, shred the meat into bite-sized pieces. Add the shredded chicken to the avocado mixture and fold it in.
- Taste the avocado-chicken salad and adjust the seasoning with salt, if desired.
- Transfer the salad to an air-tight container, place a layer of plastic film directly onto the surface of the salad to prevent browning, and let the flavors marry in the refrigerator for half an hour.
- When ready to serve, scoop a cup and a half onto your sliced bread, crackers, or enjoy it on its own!
Notes
- This recipe is best served the same day it's prepared.
- You can use chicken breast that you've prepared in advance for this recipe, if desired.