This post may contain affiliate links, please see our privacy policy for details.

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

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.

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

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?

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

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.

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

Mediterranean Avocado Chicken Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 sandwiches
Calories Per Serving: 512 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 2 ripe avocados, halved
  • 1 cup shredded chicken
  • 4 hard boiled eggs, chopped
  • 1/4 cup oil packed sun-dried tomatoes, chopped
  • 1/2 cup fresh herbs, roughly chopped (I use basil + dill)
  • 1/2 cup crumbled feta cheese
  • juice from 1 lemon
  • kosher salt and pepper
  • 6-8 pieces toasted whole grain bread
  • fresh arugula or microgreens

Instructions

  • 1. Add the avocados to a medium bowl and lightly mash. Add the chicken, eggs, sun-dried tomatoes + 2 tablespoons of oil from the jar, the feta, herbs, lemon juice and a pinch each of salt and pepper. Stir to combine. Taste and adjust seasonings. 
    2. Spoon the salad onto toasted bread and top with arugula + another piece of bread. Enjoy!

Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest

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.

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Hi Tieghan!

    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.

    1. 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

  2. 2 stars
    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.

  3. Hi!
    Do you have a specific brand of oil packed sun-dried tomatoes that you would recommend? I’ve never used them before. Also, how long would you say this chicken salad would last in the fridge if there are leftovers? Super excited to try this recipe!

    1. HI Caroline! I use DeLallo brand typically. The salad last about 1-2 days in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Casey, I am not sure how the avocado will take to the freezer. I have not tried it, but I would think it would be ok. Please let me know how it goes if you do give it a try. I hope you love this recipe. Thanks so much! xTieghan

See More Comments