Chicken and Avocado Sandwiches… A delicious and easy-to-prepare recipe, this sandwich is an ideal way to use up leftover grilled chicken. It combines tender chicken with creamy avocado mayonnaise, red onion, and arugula for a flavorful, satisfying meal perfect for lunch or a quick dinner.
Ingredients
- Bread: 2 slices (lightly toasted white bread)
- Chicken Breast: 1 piece (grilled, chopped or shredded)
- Egg Yolks: 2
- Avocado: 1 large (very ripe, mashed until smooth)
- Sea Salt: To taste
- Lemon Juice: To taste (fresh)
- Red Onion: Sliced
- Arugula: Leaves
- Black Pepper: To taste (freshly ground)
Instructions
- Prepare the avocado mayonnaise by gradually blending the egg yolks with the mashed avocado using an immersion blender until you achieve a smooth, creamy consistency.
- Season the mixture with salt and lemon juice to your taste, then add the shredded chicken and mix everything together well.
- For a more balanced flavor, soak the red onion slices in cold water for 5 minutes, then drain and pat dry before adding them to the sandwich. This softens the onion’s sharpness while preserving its distinct taste.
- Arrange the arugula leaves on the toasted bread slices.
- Evenly spread the chicken and avocado mayonnaise mixture over the arugula.
- Add a sprinkle of black pepper, then arrange the red onion slices over the filling. Serve the sandwiches immediately.
