Chicken Salad Sandwich

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This open face sandwich is so easy to make, light and delicious! Using heirloom or summer tomatoes and ripe avocados makes this a sandwich you will want again and again. You can also serve this chicken salad in a pita pocket, on rye, sourdough bread or toasted ciabatta!

I always keep a roasted chicken in my refrigerator. Most super markets carry roasted chickens so I’m able to have one available always when I want to make sandwiches, enchiladas, Chinese chicken salad and  make soup from the left over bones.


4 servings


2 cups diced white meat chicken breasts

1/2 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoon finely chopped scallions

2 teaspoon finely chopped parsley

4 fresh basil leaves, finely chopped

2 teaspoons finely chopped jalapeno

2 tablespoons finely chopped celery

2 tablespoons fresh lemon  juice

4 slices organic seven-grain or whole wheat bread

2 medium organic tomatoes, sliced 1/4 inch thick

Pinch of kosher salt

Cracked pepper

1 ripe organic avocado

1 organic lemon, cut in half

2 organic jalapeno pepper, sliced thin


Place the chicken, mayonnaise, mustard, scallions, parsley, basil, jalapeno, celery, and lemon juice in a bowl, and mix well.

Toast 4 slices of the whole grain bread. Spread 1/3 cup of chicken salad over each slice o toast. Top with a slice of tomato, a pinch of kosher salt, and pepper to taste.

Peel and seed the avocado. Cut it into thin slices, and squeeze lemon juice on both sides of the slices to keep them from turning brown. Place the avocado slices on the sandwich, and top with 3 or more slices of jalapeno.


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