California Avocado Chicken Salad served on a buttery croissant.
California Avocado Chicken Salad Sandwich
Nutritional Highlights (per serving)
|2||boneless, skinless chicken breasts, cooked and cut into ¼” cubes|
|2||green onions, sliced 1/8” thick|
|1||large Red Delicious apple, finely diced|
|1||ripe, Fresh California Avocado, peeled, seeded and cut into large dice (3/4”)|
|4||croissant rolls, split|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Boil chicken, let cool and cut into ¼ cubes.
- In a large bowl, mix chicken, green onions and apples. Add mayonnaise, salt and pepper.
- Spread a layer of chicken salad on the bottom halves of the croissants. Top with avocado and then the remaining chicken salad and top halves of the croissants.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 526 IU; Vitamin C 5 mg; Calcium 33 mg; Iron 2 mg; Vitamin D 0.5 IU; Folate 90 mcg; Omega 3 Fatty Acid 0.7 g
% Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 4%; Iron 10%