Healthy Avocado Chicken Salad Sandwich Recipe

As I mentioned in my last healthy lunch recipe, I eat avocados almost every day. They're such a versatile food; I put them in everything I can (within reason). A few weeks ago I had leftover roasted chicken that I wanted to use to make a chicken salad sandwich, one of my favorite lunches. I spontaneously added some avocado and spinach (I live a wild life) then slapped on a piece of bread and I basically fell in love and eat it all of the time now. I don't really measure when I make this but I used the ratios given and it turned out like usual!

This recipe is great for leftover chicken, grilled chicken, roasted chicken, or basically any other type as long as it's completely cooked. The time I made this specific batch, I had just grilled a tenderloin until well done and slightly crispy. I omitted any kind of seasoning or marinade besides a little salt and pepper thrown on it while it was cookin'. I personally make this as an open faced sandwich to increase how much chicken salad I can pile on it but it's up to you!

 
| Ingredients |

- 1/2 cup chopped, cooked chicken
- 1/3 cup chopped baby spinach 
- 1-2 tablespoons diced sweet onion
- 1 tablespoon sweet or dill relish
- 1/2 an avocado
- 1-2 tablespoons light mayo
- 1 slice 100% whole wheat bread
- salt and pepper

| Directions |

1. Mash together the mayonnaise and avocado until small chunks of avocado remain.
2. In a bowl, combine all ingredients together and stir until combined.
3. Add extra mayonnaise if needed; the mixture should make a kind of gross squishy noise.
4. Pile the whole thing onto a slice of bread and top with a dash of salt and pepper for taste and aesthetics and it's done!

And you're done! Let me know what you think if you try this out.
Here's a downloadable and printable PDF. If you want to, check out another easy recipe with avocado and also a hair recipe with avocado.
Thanks for reading! xo Hannah

Quick and Healthy Breakfast / Lunch Idea

I love avocados. I'm almost as bad as those women on the Subway commercial. I eat them in as many ways as I can (not all in one day; I'm not that crazy) because I just love them. I eat them on my burgers, sandwiches, salads (sooo good), and now on toast with a nice little over easy egg on top. It may sound a little strange, but trust me it's delicious.

| DIRECTIONS |

1. Start by heating a small non-stick skillet on 6.0 (or a little above medium).
2. Crack an egg into the heated pan and add some salt and pepper. Then put a piece of whole-grain bread into the toaster and grab an avocado. 
3. Slice the avocado in half length-wise. Twist it apart and use the side without the pit. (I've heard that they stay fresher in the fridge if they have the pit in them.) Using the same knife, make vertical cuts down the avocado then across it to make little squares. This makes it easy to scoop out onto the toast.
4. By now the egg should be ready to flip. Using a spatuala, carefully flip it over so it can finish cooking momentarily.
5. Grab out your done toast, add a little butter, scoop out the avocado, gently squish it with a fork, and add a little bit of salt on top.
6. Once the egg is done (it only takes a minute or so) flip it onto your bed of avocado and dig in!

This is my absolute favorite breakfast. I eat it all the time because it's so delicious! The only downside is that I constantly have to buy avocados.. I love them though, so it doesn't bother me too much. Let me know if you try this out. Thanks for reading! xo