Avocado Bacon Chicken Salad Sandwiches
A fresh and creamy avocado based dressing combines with chicken and crisp bacon to create these Avocado Bacon Chicken Salad Sandwiches.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Main Course, Sandwiches
Cuisine: American
Servings: 6
Calories: 517kcal
- 2 large ripe avocados
- 1 lemon juiced divided
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon chopped fresh Italian flat leaf parsley
- ½ teaspoon minced garlic
- salt and freshly ground black pepper to taste
- 1 ½ pounds cooked boneless skinless chicken breasts cooled (2 ½ heaping cups chopped)
- 5 strips cooked bacon crumbled
- 2 thinly sliced green onions
Peel and chop the avocados. Place in a bowl and sprinkle with 1 tablespoon lemon juice.
In the bowl of a food processor, combine mayonnaise, sour cream, parsley, minced garlic, a quarter of the diced avocado, the remaining lemon juice, and a little salt and fresh ground black pepper. Blend until smooth.
Chop the cooked and cooled chicken and transfer to a large bowl. Add the bacon, green onion, remaining diced avocado, and the dressing, and gently fold the mixture together. Season with additional salt and pepper, to taste.
Serve on sandwich rolls, on toasted whole wheat bread, or roll it into wraps.
Feel free to use rotisserie chicken or cook your own. Here's how I cooked mine.
Add a couple of tablespoons of olive oil to a non-stick skillet and place over MEDIUM heat. Add chicken for about 4 minutes, per side, or until thoroughly cooked and no longer pink in center. Season with a bit of salt and pepper while it cooks. Remove to a cutting board and allow to cool for several minutes. Chop the chicken into small, bite-sized pieces and allow to cool completely
Calories: 517kcal | Carbohydrates: 8g | Protein: 29g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 566mg | Fiber: 5g | Sugar: 1g