Avocado Chicken Salad Sandwiches
- Prep Time: 15 minutes
- Cook Time: 40 - 45 minutes; Chill time: 1 hour
- Servings: 6 - 8
- Course: Main Dish
This avocado-based chicken salad is a delicious and healthier option for the quintessential picnic sandwich.
- 3 8-ounce boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 avocados
- 1/2 cup Greek yogurt
- 1 teaspoon chopped thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- 2/3 cup chopped walnuts
- 2 stalks celery, finely chopped
- 12 slices of bread
- Reynolds Wrap® Aluminum Foil
Preheat the oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Aluminum Foil. Place chicken breasts in pan. Brush both sides of each breast with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake for 40 to 45 minutes or until chicken is tender and juices run clear or meat thermometer reads 170 degrees F for breasts, 180 degrees F for other pieces. Set aside to cool.
Shred the chicken using two forks until it is completely broken apart.
Combine avocado, yogurt, thyme, mustard, lemon juice, paprika and remaining salt and pepper in a large bowl. Mix until smooth. Add the walnuts, celery and shredded chicken. Fold the mixture together to combine. Cover and refrigerate for at least 1 hour.
Spoon chicken salad onto bread to make sandwiches.
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