Chocolate Chip Olive Oil Zucchini Banana Bread.
Mediterranean avocado chicken salad…on toasted bread…eaten as a sandwich…because that’s really the only way to eat chicken salad.
If you ask me anyway.
When I first started cooking, I’d make these smashed avocado and cheese sandwiches for lunch almost every single day. They were quick, easy, and so delicious. I’d use whatever we had in the fridge at the time, but typically it was smashed avocado, crumbled cheese (a lot of times I’d melt the cheese too…yummmm), and deli turkey. I used to make a ton of weird combos (think fruity jam + turkey + avocado + cheese), but everyone’s favorite was always the mediterranean style with plenty of basil, sun-dried tomatoes and feta cheese.
I kind of forgot about these salad sandwiches until I came across the avocado tuna salad recipe I have in the cookbook the other day (remember, it’s been a while since I wrote it!) and it got me thinking again. With the theme of the month being back to school, I thought it was time to break out this oldie, but goodie, of a recipe.
It’s a pretty simple concept, mash a little avocado, stir in some shredded chicken, hard-boiled eggs, sun-dried tomatoes, feta cheese, and plenty of fresh herbs. Toast up some really good bread, assemble, and eat!
It’s literally a lunch you can make in ten minutes and it’s healthy and delicious. Yeah!! I love when such healthy things can also be crave worthy and just really really good.
Bonus…this is one of those recipes that really isn’t a recipe. Meaning, you can add whatever you want and you really can’t mess it up. Use what’s in your fridge, what you love and or are craving, maybe add a handful more of cheese, and you’re golden.
Also, and I’m not sure if this is a new concept or not, but I feel like using avocado in place of mayo is one of the best ideas…ever. To be honest, mayo just kind of freaks me out…well I guess if I don’t know I’m eating it then fine, but if I know it’s in my food…no bueno. <– when your brother lives in Mexico and no bueno becomes your favorite Mexican saying.
Does anyone else ever use this avocado in place of mayo trick?
Ok, a few tips for the perfect avocado chicken salad…
…be sure to use ripe avocados. there’s nothing worse than eating an under ripe avocado. the flavor and creaminess is just not there, and I promise, that’s going to ruin your chicken salad. Extra ripe avocados only guys!
…also, try to use an avocado that is at room temperature. I’ve found avocados to have more flavor when they are not cold out of the fridge.
…if you are cooking fresh chicken, I like to grill mine with a little olive oil, smoked paprika, lemon zest + juice, salt and pepper. Shred the chicken while it’s still warm and then toss it in the salad so that it’s a warm chicken salad, which is my personal favorite, but then I just love hot food.
…use really good bread. meaning no white sandwich bread. I like a crusty whole grain seeded sourdough.
And guys, like I mentioned above, this is really one of those recipes you can do whatever you want with. Have some bacon on hand? Throw that in. Don’t like feta cheese? Maybe try some crumbled blue cheese or goat cheese. Vegetarian? Stir in chickpeas in place of the chicken.
Truly, anything can go as long as you love the flavors!
Oh, and if you’re looking to pack this salad for lunch on the go, you can make it the night before and keep it in the fridge. Because of all the lemon juice, the avocado doesn’t turn horribly brown and stays fairly fresh looking. It helps if you wrap the sandwiches tightly in plastic wrap though.
And now you have the perfect lunch salad. Totally not boring, super yummy, and extra good for you…meaning shortcakes for dessert. Obviously.
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Happy almost Friday everyone. Have a great day!
ps. thank you all so much for your kind words on yesterday’s post. My grandma is sadly not doing much better and my mom is going to be heading to Cleveland tomorrow. I will keep you all up to date. Thank you again for the support, it means so much to my entire family.
This was so good! One thing I’ll note is that I HATE dill. So whenever tiegan says to use dill/basil I just use basil or even parsley. This was refreshing and screamed summer lunch. I had it with pita chips 😍 one thing I’ll mention, be careful when you mix the eggs, chicken etc together or you’ll end up with a paste haha. Still delicious but not nearly as pretty
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
How would you prepare chickpeas instead of chicken?
So sorry, I have never tried this recipe with chickpeas, but I would probably mash them. Please let me know if you have any other questions! xTieghan
Tried it with mashed chickpeas so good!!
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
I love your recipes and this one is my new lunch prep to-go! I have that as a salad by itself with some greens or with pitta bread and recently with brioche bread, love the sweet and savoury combo! I would also reccomend some well riped avocados, both for flavour and texture.
Can I ask you for one thing in general for your recipes? Could you please give the ingredients in grams as well? Sometimes is difficult to estimate how much is e.g.1/4 cup sun-dried tomatoes.
Hi Eva! I am so glad you have been loving this salad! Thank you so much! I will definitely try to do the metric conversions, stay tuned haha! xTieghan
I wanted to love this, but the dill and lemon was a bit overpowering together and the taste was bland.. The dill and lemon really overwhelmed the other flavors. Personally, I would recommend less of those, add a little onions of choice, also more of the chicken and a touch of mayonnaise to taste. After our first serving, this is what I did to make it more palatable.
Hi Vivian! I am really sorry this did not work for you! I hope you still love other recipes of mine! xTieghan