Chicken-Avocado Salad Sandwiches
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup buttermilk 2 tablespoons lime juice 1 tablespoon extra-virgin olive oil 1 teaspoon sugar Salt and pepper 1 ripe avocado, halved, pitted, and chopped coarse1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)8 slices hearty white sandwich bread, toasted1 head Bibb lettuce (8 ounces), leaves separated2 tomatoes, cored and sliced thin
Before You Begin
For best results, be sure to use a very ripe avocado.
Instructions
- Combine buttermilk, lime juice, oil, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add avocado and mash into dressing with fork. Stir in chicken until fully combined. Season with salt and pepper to taste.
- Place heaping 1/2 cup chicken salad on each of 4 bread slices. Divide and arrange lettuce and tomatoes over chicken salad, then top with remaining bread slices. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup buttermilk
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt and pepper
1 ripe avocado, halved, pitted, and chopped coarse
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 slices hearty white sandwich bread, toasted
1 head Bibb lettuce (8 ounces), leaves separated
2 tomatoes, cored and sliced thin
Ingredients
¼ cup buttermilk
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt and pepper
1 ripe avocado, halved, pitted, and chopped coarse
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 slices hearty white sandwich bread, toasted
1 head Bibb lettuce (8 ounces), leaves separated
2 tomatoes, cored and sliced thin
Ingredients
¼ cup buttermilk
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
Salt and pepper
1 ripe avocado, halved, pitted, and chopped coarse
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
8 slices hearty white sandwich bread, toasted
1 head Bibb lettuce (8 ounces), leaves separated
2 tomatoes, cored and sliced thin
Why This Recipe Works
For a twist on chicken salad, we combine tangy buttermilk, mashed avocado, and a lime vinaigrette to act as the “mayonnaise.”
Before You Begin
For best results, be sure to use a very ripe avocado.
Instructions
- Combine buttermilk, lime juice, oil, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add avocado and mash into dressing with fork. Stir in chicken until fully combined. Season with salt and pepper to taste.
- Place heaping 1/2 cup chicken salad on each of 4 bread slices. Divide and arrange lettuce and tomatoes over chicken salad, then top with remaining bread slices. Serve.
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