A Delicious Chicken Salad Sandwich Variation
This is a quick and easy recipe, and it’s perfect for lunch or a lighter dinner. Rather than a ton of mayonnaise, this recipe uses a medium avocado to create a super creamy texture. It also has basil pesto, crunchy celery and pecans, green onions, and perfectly cooked chicken. You’ll get two servings out of this, which is perfect when spooned onto flaky, buttery croissants. If you’d rather leave the bread out, it’s still delicious on its own!
Ingredients for Avocado Pesto Chicken Salad:
- 6 oz. boneless, skinless Chicken Breast
- Seasoning blend: 1/2 tsp. each of Kosher Salt, Freshly Cracked Black Pepper, Garlic Powder, and Italian Seasoning
- 1 tbsp. Olive Oil
- 1 medium Avocado
- 2 tbsp. Basil Pesto
- 2 tbsp. Mayonnaise
- 1/4 cup chopped Celery
- 1/4 cup chopped Green Onion
- 1/4 cup chopped Nuts I love pecans, macadamias, walnuts, or sliced almonds.*
- 1 Lemon Wedge
*If you have time, I recommend toasting the nuts, especially if you use pecans, walnuts, or sliced almonds. To toast the nuts, spread them in a single layer in a dry pan over medium heat. Toast for about 5-6 minutes (tossing occasionally so they toast evenly) until they are very fragrant and a little darker in color. Let them cool for a few minutes, then chop and mix them into the chicken salad!
This is definitely a unique chicken salad recipe, but it’s delicious. You can keep any leftovers in the refrigerator for about a day, but after that the avocado starts to brown. It still tastes good, but it’s not very visually appealing.
How to Make Avocado Pesto Chicken Salad:
- Season the chicken breast and let it sit at room temperature for 10-15 minutes before cooking. This helps the chicken cook evenly, and the seasoning has a chance to soak into the chicken a little further to create more flavor.
- Cook the chicken for about 3-4 minutes per side until browned and cooked through. (The juices run clear if you pierce the chicken with a knife, or when the temperature of the chicken reaches 165 F.)
- Place the chicken in a large bowl to cool for a few minutes.
- Carefully cut the avocado in half, and discard the pit. Scoop the avocado into a bowl and mash it with a fork. Stir in the mayonnaise, pesto, green onion, celery, and pecans until well combined. Squeeze in some fresh lemon juice (one wedge will do!), and set aside.
- Shred the chicken or cut it into small cubes, then stir it into the avocado mixture. Season with salt and pepper to taste.
Creative Ways to Eat Chicken Salad:
I love a good croissant for chicken salad sandwiches, but here are some other ideas:
- Lettuce Wraps
- Crackers
- Toasted Baguette
- Celery Sticks
- Whole Wheat Tortillas or Low-Carb Tortillas
- Grilled Pita
- Whole Wheat English Muffins
If you make this Avocado Pesto Chicken Salad and love it, I would love to hear about it in the comment section below! You can also tag me on Instagram if you post a photo of it. If you have any questions at all, feel free to email me directly so I can help.
xx Sara
> originally published on May 20, 2015 | updated on January 29, 2022 <
Avocado Pesto Chicken Salad Sandwiches
Ingredients
- 6 oz. Chicken Breast boneless, skinless
- 1/2 tsp. Kosher Salt
- 1/2 tsp. freshly cracked Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Italian Seasoning
- 1 tbsp. Olive Oil
- 1 medium Avocado
- 2 tbsp. Basil Pesto
- 2 tbsp. Mayonnaise
- 1/4 cup chopped Green Onion
- 1/4 cup finely chopped Celery
- 1/4 cup chopped Pecans or Walnuts
- 1 Lemon Wedge
- 2 Croissants
Instructions
- Mix the salt, pepper, garlic powder, and Italian seasoning together in a small bowl. Sprinkle half of the mixture onto the chicken breast, and let the chicken breast sit at room temperature for about 10 minutes.
- Heat the olive oil in a pan over medium heat. Cook the chicken for about 4-5 minutes per side, until browned and cooked through. Transfer the chicken to a large bowl and allow it to cool for a few minutes.
- Slice the avocado in half, and discard the pit. Scrape the avocado flesh into a mixing bowl. Mash the avocado with a fork, then stir in the pesto, mayonnaise, green onion, celery, pecans, and the remaining half of the chicken seasoning blend.
- Shred the chicken or cut it into small cubes, then mix into the avocado mixture. Squeeze in a wedge (or two!) of fresh lemon, and stir until everything is completely combined.
- Divide the avocado chicken salad between two croissants, and serve immediately.
Nutrition
Tried this recipe?
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Comments & Reviews
I’ve made avocado chicken salad before on my blog and I love the version you have here! Adding pesto is seriously genius! I’m definitely going to have to try that next time!
Definitely try it out and let me know what you think! I am a HUGE fan of pesto. My mom always brings me bunches of basil from her garden and I’m obsessed!