It’s St. Patrick’s Day, so I just had to post another something green. While this is great for St. Patrick’s Day, it’s really great for any day so you need to add it to your lists right now. 🙂
This is great because it is a chicken salad sandwich, but it’s using avocado instead of mayo. Brilliant! We get all the healthy benefits from using an avocado and we’re getting those good fats instead of the bad ones. The avocado also offers a nice creamy texture and loads on the flavor (thanks to those good, healthy fats). The egg also helps to boast the flavor while the dried cranberries balance things out with a hint of sweetness. If desired, you can totally add chopped cashews to your sandwich to catch that traditional crunch you get from chicken salad. I decided to omit them to save calories, but I’m sure they would be super delicious!
For someone who loves chicken salad sandwiches, I’m pretty darn happy with this version!
Adapted from The Skinny Fork
5 ounces chicken breast, cooked & shredded
1 medium hass avocado, mashed
1 large egg, hardboiled and diced
1 tablespoon dried cranberries
salt & pepper to taste
whole wheat bread (100 calories, per slice)
Combine all ingredients in a small bowl and fold gently to combine. Divide in half and make two sandwiches. (I make half sandwiches, using only one slice of bread. And, in my case, I actually make three sandwiches out of this recipe. Two bigger ones for me and the hubby, and a small one for the babe.)
Serves 2 (Generously).
Nutritional Information (Per Sandwich using 100 calories for bread)
Fat: 19.2g (1.3g = Sat.)