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Avocado Pesto Chicken Salad Sandwiches

Avocado Pesto Chicken Salad Sandwiches

sara a.
Avocado, pesto and chicken come together to make a delicious, unique taste on this summertime classic!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 2 people


  • 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


  • 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.


Serving: 1sandwich
Keyword Avocado Pesto Chicken Salad
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