I am a sandwich person. I love bread and I love stuffing it with stuff and wrapping it up and eating it! This is one of my favorite recipes because it’s so creamy and still has that thick chicken-y “there is meat in this” texture to it. The use of avocado and plain greek yogurt cuts out the use of mayo, which is usually made up of oils and fats, but maintains that creamy characteristic of a chicken salad sandwich. Sometimes I also add in green bell peppers and cucumbers or even homemade croutons (sliced wheat bread, cut it up, throw it in the oven to toast it) to add a crunchy aspect to the mixture.
I don’t know how everyone feels about avocado, but I used to never really have it around or even consider it when buying groceries. I knew I liked it on salads that I had tried at restaurants, but I didn’t ever buy it to use on recipes at home. I was motivated to buy my first avocado when I saw that Kroger had avocados 10 for $10 (#collegestudentprobs having no money, but the freedom to buy whatever because I’m an adult now) so I grabbed a few. I am now in love with avocados and all the potential they hold. I have used them in numerous recipes and they always turn out delicious! Greek yogurt is also something I now always have around, whether it’s plain greek yogurt (you could always add flavor using honey, fruits, nuts, etc.) or vanilla greek yogurt. It’s a very healthy substitute for mayo and other fats used in recipes and it still maintains that creamy consistency.
Check out the recipe below for this sandwich. It’s very simple and easy to make. You can add in other veggies like onion, celery, green bell peppers, etc. This is more of just a base really that substitutes the mayo out for avocados and plain greek yogurt. Enjoy!
- 2 cups shredded chicken breast
- 1 avocado
- 2 tbsp plain greek yogurt
- 1 tbsp yellow mustard (depends on how much you like mustard)
- 1/2 cup chopped tomatoes
- ciabatta bread roll
- Shred up chicken using your hands and place in a medium sized bowl
- Roughly chop tomatoes and add to the chicken
- Slice the avocado and add to the bowl
- Add in the greek yogurt and mustard
- Mix/Toss well with a spoon until all ingredients are combined and coated
- Spoon onto a ciabatta bread roll and enjoy!
**You can also eat this by itself if you don’t like bread. Also any bread is fine, tortilla bread, sliced bread, etc I just like ciabatta.**
I was able to divide this mixture up to use it for three sandwiches which lasted me three days. The avocado will naturally turn brownish, you can avoid that by not using up the entire avocado and only scooping out what you need for one sandwich. The brown/beige color doesn’t affect the flavor at all.