Home & Leisure

Our twist on chicken salad

Staff, America's Test Kitchen on

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

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.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at

©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.




Rugrats Ed Gamble Flo & Friends Free Range Jeff Danziger Dave Granlund