Avocado and Dill Chicken Salad Sandwich
This isn't your average chicken salad. Adding avocado and dill makes this a chicken salad sandwich you won't soon forget!
Yield: 2
Calories: 719kcal
Materials
- 1 Baguette cut in half and split lengthwise
- 1 cup Roasted or Boiled Chicken cubed
- 2 tablespoons Sweet Onion finely diced
- 1 teaspoon Fresh Dill finely diced
- 1/2 Avocado cubed
- 1 1/2 teaspoons Lemon Juice fresh
- 1/4 cup Mayonnaise
- 1/4 teaspoon Granulated Garlic
- 1 large Zebra Tomato (or other variety) thickly sliced
- 4-6 leaves Butter Lettuce
- 4 teaspoons Dijon Mustard
- Salt + Pepper to taste
Instructions
- Begin by cubing your chicken and adding it to a medium bowl along with the mayo. Next finely dice the onion and dill, adding it to the bowl along with the cubed avocado. Squeeze the fresh lemon juice in and mash, taking care to not over mix. You still want some chunks of avocado. Season with garlic, salt and pepper to your liking. Set the chicken salad in the fridge while you prepare the rest.
- Cut your baguette (or bread of choice) in half and then split it lengthwise. Spread each side with 1 teaspoon of dijon mustard. Then spoon on the chicken salad and top with lettuce and tomatoes. Alternatively, you can skip the bread and serve the chicken salad on top of lettuce leaves and sliced tomatoes. Or make it a wrap for an easy on the go meal!
- Cut your sandwich into your preferred serving size and enjoy now or save for later!
Nutrition
Calories: 719kcal | Carbohydrates: 69g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 1102mg | Potassium: 698mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1219IU | Vitamin C: 10mg | Calcium: 166mg | Iron: 6mg