Chicken Salad and Avocado Sandwich
Servings
Prep Time
Cook Time
Ready In
Recipe: #14881
October 20, 2014
Categories: Lunch, Main Dish, Salads, Meat Salad, Poultry, Chicken, Fruit, Avocado, North American, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Cooked Chicken or Beef, Cooked Chicken, Sandwiches more
"Delicious way to use up leftover chicken."
Ingredients
Nutritional
- Serving Size: 1 (1041.4 g)
- Calories 986.8
- Total Fat - 55.7 g
- Saturated Fat - 25.9 g
- Cholesterol - 369.2 mg
- Sodium - 2249.8 mg
- Total Carbohydrate - 57.5 g
- Dietary Fiber - 14.5 g
- Sugars - 16.3 g
- Protein - 69.3 g
- Calcium - 1190.4 mg
- Iron - 8.4 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.6 mg
Step 1
Chop chicken into 1/4 inch cubes and place in medium bowl. Add pecans, celery, onion, mustard, lemon juice, salt, and jalapenos if using.
Step 2
Add just enough mayonnaise to bind salad, stir to combine and adjust seasoning as desired.
Step 3
Toast bread and spread mayonnaise or Dijon on each slice right out of the toaster.
Step 4
Spread the chicken salad on half the slices, top with provolone and lettuce. Mash avocado on other top slices and top with fresh ground pepper. Put sandwich together and enjoy!
Tips & Variations
No special items needed.
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