Under lockdown, I found myself making a lot of sandwiches for us. Mayonnaise is not good for our arteries so with an overripe avocado and chicken left over from making my Creamy Chicken Crepes the night before, I had an idea! I'm sure someone else has already done this, but I thought using the creaminess of a mushy avocado to replace mayonnaise was pretty clever.
This is simple, but different. Make the chicken salad and serve on good bread (mine has a slice of Gouda, lettuce and some sliced cucumbers and tomatoes), in leftover crepes as a wrap or on lettuce as a satisfying salad.
Californian Chicken Salad Sandwich
Servings: 2
Prep Time: 10 minutes
Little more than 1 cup (145 g) leftover cooked chicken
1 medium (or half a large) really ripe, mushy avocado
1 tablespoon minced red onion (or sweet onion)
1 teaspoon lime juice (or lemon)
½ teaspoon salt
Dash of ground black pepper
In a small bowl, use a spoon to gently mix all the ingredients together. Mush the avocado with your spoon so it gets nice and smooth. Add more salt or lime juice if needed. Serve as a sandwich or on a bed of lettuce.
