Thursday, February 7, 2013

Avocado Chicken Salad BLT

Last night we had shredded chicken tacos using the recipe for shredded chicken that I posted a few weeks back.  I made a full pound of chicken (two large chicken breasts), but only used half for dinner last night.  I decided to use the rest for lunch today, but instead of having tacos again I made this sandwich...

1 Shredded Chicken Breast (Click here for a link to the recipe)
2 Slices of Turkey Bacon (cooked following package directions)
1 Avocado (peel and pit removed)
1/2 Tsp Extra Virgin Olive Oil (optional)
Juice from Two Lemon Wedges
1/8 Tsp Garlic Salt
1/8 Tsp Ground Black Pepper
4 Slices of Wheat Bread
1 Sliced Tomato
Lettuce of your choice
Olive Oil Mayo (optional)
Yellow Mustard (optional)

Combine shredded chicken, avocado, extra virgin olive oil, lemon juice, garlic salt, and pepper until all ingredients are evenly distributed. Spread a small amount of olive oil mayo (optional) on one slice of bread.  Spread a small amount of yellow mustard on another other slice of bread.  Put half of the avocado chicken salad on the bread with the mayo.  Crumble one slice of turkey bacon on top of the avocado chicken salad.  Place lettuce and tomato on the slice of the bread with the mustard.  Stack the slice of bread with the lettuce and tomato on top of the slice with the chicken salad and bacon.  Enjoy! 

-This recipe will make two sandwiches.  If you only two sliced of bread and really pile on the chicken salad you can make one really hearty sandwich.
-If you want to skip the bread all together use butter lettuce leaves to make lettuce wraps instead.
-The lemon juice will help to keep the avocado from turning brown, but if you are making this ahead of time I would recommend mixing everything BUT the avocado for the chicken salad.  Wait until right before you are going to eat to peel/pit the avocado mix it into the chicken salad and assemble the sandwich.

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