Mediterranean Avocado Chicken Salad.
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.
Mediterranean Avocado Chicken Salad
- 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
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!
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.