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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.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your baking sheet with Reynolds Wrap®Aluminum Foil for easy baking and quick cleanup.


  • 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


Step 1

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.

Step 2

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.

Step 3

Shred the chicken using two forks until it is completely broken apart.

Step 4

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.

Step 5

Spoon chicken salad onto bread to make sandwiches.

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