Delicious Chicken Avocado Salad Sandwiches Recipes

Steps:

• In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise.
• Fold in the avocado cubes, stirring gently to combine.
• Spread equal amounts on the toasted bread and make a sandwich.
• Add a lettuce leaf or slice of cheese, as desired. Enjoy!
• Tip: Cover and refrigerate any leftover chicken salad for up to three days.

Steps:

• Combine all ingredients except rolls and lettuce in a medium bowl.
• Slice rolls in half, and toast if desired. Lay lettuce leaves on bottom halves of rolls, and divide chicken salad between them. Place roll tops on sandwich.

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

Steps:

• In a large bowl, combine chicken, avocado, cucumber, red onion, cilantro, and cherry tomatoes.
• In a separate bowl, combine lime juice, olive oil, garlic salt, pepper and crushed red pepper flakes until well combined.
• Pour dressing mixture over the chicken and vegetables and mix until well combined.

Steps:

• Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

Steps:

• Add the chicken, avocado, cilantro and salt and pepper in a small bowl and mix until all ingredients are well combined.
• I served mine on small ciabatta buns, but you can use any buns or rolls you like. I also ate some the next day on whole wheat bread and I added a little salsa - it was delicious!

Steps:

• Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
• While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
• Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
• Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!