Rubbermaid High Heat Spoon Scraper
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Chicken Bacon Avocado Salad Sandwich
This Chicken Bacon Avocado Salad Sandwich is made with only 5 simple ingredients and is the perfect use of any leftover cooked chicken you have on hand. It’s easy, creamy, and delicious! Layer between bread, use as a dip for your favorite crackers, or just eat it plain!
- Total Time10 minutes
- Yield4-5 servings 1x
Ingredients
Scale
- 12 ounces cooked chicken breast, diced
- 8 strips of bacon cooked into bacon bits (or 3/4 to 1 cup bacon bits – homemade is best)
- 3 small ripe avocados, peeled and pits removed
- 1/4 cup red onion, finely diced
- 1/4 cup olive oil mayo or Paleo mayo
- season with salt and pepper
- 2 slices of your favorite bread per sandwich (toasting is optional!)
Instructions
- Add avocados to a large bowl and mash well. Add remaining ingredients and stir until well mixed. Season with a pinch of salt and pepper if you want. Serve on bread, crackers or just plain!
- Store in the refrigerator for 1-2 nights. The avocado may begin to turn brown when stored overnight, but just give it a quick stir and it will be fine.
Notes
Nutrition information estimated with My Fitness Pal and includes two thin slices of sourdough bread per serving.
- Prep Time: 10 minutes
- Category: Mains
Nutrition
- Serving Size: about 1 cup salad + 2 slices of bread
- Calories: 576
- Fat: 15g
- Carbohydrates: 50g
- Protein: 31g