Description

This Chicken Avocado Sandwich is a delicious and nutritious lunch option combining tender cooked chicken breast, creamy mashed avocado, fresh tomato, and leafy greens, all layered between toasted whole grain or sourdough bread. Enhanced with a tangy mayo-Dijon mustard spread and optional melty cheese, it’s a satisfying meal packed with protein and healthy fats perfect for a quick, wholesome bite.

Ingredients

Scale

Sandwich Base

2 slices whole grain or sourdough bread, toasted

Sandwich Filling

1/2 ripe avocado, mashed
1/2 cooked chicken breast, sliced or shredded
1 slice cheddar or provolone cheese (optional)
2 to 3 tomato slices
A few baby spinach leaves or lettuce

Spread

1 tablespoon mayonnaise or Greek yogurt
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

For Toasting (Optional)

Olive oil or butter

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Instructions

Prepare the Spread: In a small bowl, thoroughly mix the mayonnaise and Dijon mustard until well combined to create a flavorful spread that will complement the sandwich ingredients.
Assemble the Sandwich: Spread the mashed avocado evenly onto one slice of the toasted bread, ensuring full coverage. Layer sliced or shredded cooked chicken breast on top of the avocado, add the optional cheese slice, followed by the tomato slices and a few baby spinach leaves or lettuce for freshness.
Complete the Sandwich: Spread the mayo-Dijon mixture on the other slice of toasted bread, then place this slice on top of the assembled ingredients, press gently to secure everything inside.
Serve or Toast: Slice the sandwich diagonally or in half and serve immediately for a fresh, cool option. Alternatively, toast the entire sandwich in a skillet with a small amount of butter or olive oil over medium heat until the bread is golden and the cheese is melted, about 2-3 minutes per side, for a warm and melty experience.

Notes

For added flavor and convenience, substitute cooked chicken breast with grilled or rotisserie chicken.
Add thin slices of red onion or a pinch of chili flakes inside the sandwich for a spicy kick.
To accommodate gluten sensitivities, use gluten-free bread instead of whole grain or sourdough.
Use Greek yogurt in place of mayonnaise for a lighter, tangier spread.

Prep Time: 10 minutes
Cook Time: 0–5 minutes (optional if toasting)
Category: Lunch
Method: No-Cook or Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 410
Sugar: 4g
Sodium: 520mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 28g
Cholesterol: 65mg