I love chicken salad so much. I have always been a simple chicken salad kinda girl. So please do not any kput ind of a nuts or fruits in my salad or anything else “weird” you may find in it. But when the thought of switching out the mayo for avocado came to light, I decided to make an exception and give it a swap. Afterall, I am not exactly a mayo lover and you should know by now about my love for avocados. So I swapped out the mayo and celery I add to my traditional salad for avocado, lime juice and some fresh herbs. Let me tell you, I may never go back to the original. This was so flavorful and the lime juice added a blast of freshness. Not to mention, that avocados are way healthier than mayo… Just saying!
serves 2 sandwiches
Chicken breasts, trimmed, 10-12 ounces
All purpose seasoning, as needed
Shallots, finely chopped, a little less than 1/8 cup
Dijon Mustard, 2-3 teaspoons
All purpose seasoning, 1/4 teaspoon
Black pepper, to taste
Rosemary, fresh, finely chopped, 1 teaspoon
Thyme, fresh, finely chopped, 1/2 teaspoon
Juice of a lime or lemon, 1/2
Hardboiled egg, 1 each, (optional)
Avocado, mashed, 1 large
Tomato, sliced, 4 slices
Bacon, warmed cooked, 4 slices
Good quality sliced bread, 4 slices
Chef’s Tips: When preparing the chicken breasts and you egg, do not be afraid to prepare a few extra so you can have chicken and hard boiled eggs available at the drop of a dime. They both will hold in the refrigerator for 5-6 days.
Chef’s Substitutions: Swap out the shallots, for a little onion and trade the fresh herbs for a pinch of dry.
For a printable or PDF version of this recipe, click here.
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If you are looking for a healthier option for lunch or dinner, check out my recipe for a Citrus Avocado Toast.
Check out my recipe for Cilantro Lime Shrimp Tacos if you are a taco lover like me.
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