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Sense & Edibility's Avocado-Chicken Salad Sandwich

Avocado-Chicken Salad Sandwiches

Lunchtime is delicious with this easy-to-make salad.
Course Midday
Cuisine Colombian
Keyword avocado, chicken, salad, sandwich
Prep Time 15 minutes
Cook Time 25 minutes
resting time 30 minutes
Total Time 40 minutes
Servings 4


  • 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


  • 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!


  • 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.