This lightened-up, no mayo Avocado Chicken Salad Sandwich is all you’re going to want to eat during the summer! Shredded chicken breast, grilled corn, red onion, heirloom tomatoes, and cilantro are all mixed up in a mashed avocado, lime, and Greek yogurt base.
What comes to mind when you think chicken salad?
Heavy mayonnaise. Pickle relish. Soggy bread. Yuck. No wonder most kids don’t like salad sandwiches of any kind.
I’m here to introduce you to the best chicken salad sandwich recipe I’ve ever eaten. It’s light, it’s flavorful, and it’s full of some of the best flavors of summer! This is one sandwich you’ll be making on repeat in your kitchen for the next few months. The prep is super simple, and will make you love a certain small kitchen appliance even more!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Nothing says summer quite like quick, easy, fresh meals, am I right? From fruit salad to sheet pan shrimp and veggies, I’m always ready to devour anything made with seasonal ingredients, and this avocado chicken salad is no exception!
Why you’ll love these chicken salad sandwiches
Summer meals should be a few things:
- Simple, and made with as few ingredients as possible. The less time spent in the kitchen means more time with your loved ones doing all the fun things.
- Fresh. Summer produce is one of the best things about the season, and the more fruits and veggies you can work into your recipes, the better.
- Portable. Picnics, BBQs, and road trips are all a big part of summer vacations. Meals that are easy to travel with are a fantastic way to eat well and save money.
- Bonus points for anything that needs to be cooked if it can be prepared outside of the oven or stove. Grills, slow cookers, and electric pressure cookers can do the job with much less indoor heat generated. Your electric bill will thank you.
This Avocado Chicken Salad Sandwich recipe fits every single bullet point of criteria!
Ingredients
For you beach body folks (not meeeee), you can rest easy knowing that the chicken salad itself is pretty darn good for you, too.
The mayo has been swapped for a blend of Greek yogurt and heart-healthy avocado, giving you that creamy consistency chicken salad needs, but none of the saturated fat.
- Cooked chicken breasts (the recipe card has instructions on a quick way to cook up fresh in your Instant Pot!)
- Heirloom tomato
- Grilled corn
- Red onion
- Hass avocados
- Baby arugula
- Fresh cilantro
- Plain Greek yogurt
- Lime juice
- Red wine vinegar
- Garlic powder, kosher salt, black pepper
- Your favorite bread, wraps, or large lettuce leaves
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make chicken salad
- In a mixing bowl, gently toss together the chicken, tomato, corn, onion, diced avocado, and cilantro. Set aside.
- In a small bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and vinegar. Add the garlic powder, salt, and pepper to taste. Add to the chicken salad base and mix gently until fully combined. Refrigerate until ready to serve.
- To serve, place one slice of bread on a plate. Set baby arugula leaves in a single layer on the slice, then top with 1/4 of the chicken salad mix. Close the sandwich with another layer of bread.
What can you add to chicken salad?
The good news is, the answer is anything and everything! Celery, apples, grapes, and tree nuts are pretty traditional additions. This chicken salad recipe is summer-specific, meaning it includes veggies that are at their peak in the warmer months. If you can’t have corn or hate tomatoes, feel free to sub in sweet peppers and cucumbers instead.
Arugula not your favorite? Romaine, spinach, chard, or butter lettuce will add a nice crunch – with considerably less pepper.
Are you one of those people who taste soap in cilantro? Go with parsley for a more subdued hint of herb, or try basil or dill if you like lots of flavor.
As far as seasonings go, salt and pepper are pretty much required, but you can experiment to your heart’s desire otherwise. Onion powder, red pepper flakes, adobo, cumin…even dried ranch dressing mix would add a yummy taste twist!
Looking for more easy lunch recipe ideas?
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Avocado Chicken Salad Sandwich
Ingredients
- 2 boneless skinless chicken breasts frozen or fresh
- ⅔ cup heirloom tomato seeded and chopped
- ½ cup grilled corn kernels
- ½ red onion diced
- 2 avocados 1 diced and 1 mashed
- 2 tablespoons fresh cilantro minced
- ⅓ cup plain Greek yogurt
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 2 teaspoons garlic powder plus more to taste
- kosher salt to taste
- black pepper to taste
- 8 slices Pepperidge Farm Farmhouse® Hearty White Bread
- Baby arugula leaves
Instructions
To cook the chicken
- Season the chicken breasts with salt and pepper as desired. Add the chicken and 1 cup of water to an electric pressure cooker, lock the lid, and set the valve to “sealing”.
- Set the timer for 15 minutes. When the chicken is finished cooking, allow a 5-minute natural release, then carefully flip the valve to “venting” to release the remaining pressure. Cancel the Keep Warm cycle. After the pin drops, carefully remove the lid and let the steam out.
- When the inner pot is cool enough to handle, remove it from the cooker. Discard all but 1/2 cup of the remaining liquid, then use two forks or a hand mixer to shred the chicken.
To make the chicken salad
- In a mixing bowl, gently toss together the chicken, tomato, corn, onion, diced avocado, and cilantro. Set aside.
- In a small bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and vinegar. Add the garlic powder, salt, and pepper to taste. Add to the chicken salad base and mix gently until fully combined. Refrigerate until ready to serve.
- To serve, place one slice of bread on a plate. Set baby arugula leaves in a single layer on the slice, then top with 1/4 of the chicken salad mix. Close the sandwich with another layer of bread.
Notes
- If you don’t have an electric pressure cooker, grilled, baked, poached, or rotisserie chicken will also work well in this recipe. In a pinch, drained canned chicken can also be used.
- Don’t like cilantro? Fresh parsley, dill, or basil will be just as delicious in this recipe!
- The arugula can be swapped with spinach, butter lettuce, or romaine.
Brittney says
The ingredients you chose are so up my alley! Heirloom tomatoes and avocado on that thick beautiful bread?! Yes, please!
2pots2cook says
Oh yes ! Summer heat is it on it’s way so this is perfect to have for week dinner ! No sweat ! Thank you !