Our twist on chicken salad
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
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
1. 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.
2. 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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