Avocado Goddess Chicken Salad Sandwich
Try this Avocado Goddess Chicken Salad Sandwich recipe, or contribute your own.
Try this Avocado Goddess Chicken Salad Sandwich recipe, or contribute your own.
- salt and pepper
- 2 stalks celery chopped
- 2 teaspoons dijon mustard
- for the dressing:
- 1/4 cup fresh cilantro leaves
- 1 ripe haas avocado halved, pitted, and peeled
- 1 cup nonfat plain greek yogurt
- 1/4 cup fresh tarragon leaves
- 1/4 cup freshly squeezed lemon juice
- 2 scallions, chopped
- 1 large garlic clove crushed
- for the chicken salad:
- 3 cups diced or shredded cold rotisserie chicken
- 1 small white or red onion chopped
- 1 4 oz jar diced pimiento peppers drained
- for the sandwich:
- 8 pieces of whole wheat bread (i love dave’s killer)
- 1 english seedless cucumber
- lettuce of choice
- 2 carrots, peeled julienned
- Carbohydrate 39.627925 g
- Cholesterol 0 mg
- Fat 4.6829 g
- Fiber 6.94600003808737 g
- Protein 14.791675 g
- Saturated Fat 1.124555 g
- Serving Size 1 1 recipe (244g)
- Sodium 293.545572916667 mg
- Sugar 32.6819249619126 g
- Trans Fat 0.725212499999999 g
- Calories 215 calories
Step-by-step
- Place all of the ingredients for the dressing in a food processor and pulse until creamy. Taste and adjust, if needed. Transfer to the bottom of a large mixing bowl.
- Add the chicken, celery, onion, and pimientos into the bowl with the dressing and toss well to combine.
- Toast the bread.
- While the bread toasts, spiralize the cucumber on Blade A, using very light pressure, so you get thin cucumber ribbons. Trim and set aside.
- Build the sandwiches using the chicken salad, lettuce, spiralized cucumbers, and carrots. Serve.
- Alternately, build as bowls: ditch the bread and divide the cucumber noodles, salad, and carrots into bowls and top with equal portions of chicken salad.
Blending the Green Emulsion
Process the avocado, yogurt, herbs, and lemon juice in a food processor for a full sixty seconds until completely smooth. Unblended tarragon or cilantro leaves trap pockets of air that weaken the sauce clinging power. Acidity from the one-quarter cup of lemon juice halts enzymatic browning in the avocado lipids. Scrape down the bowl halfway through processing to ensure uniform blade contact.
Controlling Moisture and Crunch
Rotisserie chicken varies wildly in surface water content. Press the shredded meat briefly in a lint-free towel if pooling liquid is visible before tossing. Toast the whole wheat bread until deeply golden brown to create a rigid moisture barrier. Without that toasted crust, the starches absorb dressing within minutes and turn pasty.
Layering for Structural Stability
Spiralize the English cucumber using light pressure on Blade A to yield thin, flexible ribbons rather than heavy cylinders. Thick cucumber rounds slide out under biting pressure. Place dry lettuce directly against the toasted bread as an additional waterproof layer. When scaling quantities up or down, maintain the ratio of one avocado per three cups of chicken to preserve emulsion viscosity.
