Tired of routine? We have a new recipe for you. Great for a weekend lunch, a weeknight dinner, or even a working lunch, this spin on chicken salad is sure to tickle your taste buds. We combined tangy buttermilk, mashed avocado, and a lime vinaigrette to switch up the traditional chicken salad recipe.
Chicken-Avocado Salad Sandwiches
Serves 4
- 1/4 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 1/2-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
Combine buttermilk, lime juice, oil, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add avocado and mash into dressing with a 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.
