California Avocado Stuffed Chicken Salad Sandwich

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Serves: 4
  Chicken Salad (recipe follows)
  Fresh California Avocado, thinly sliced
  ciabatta buns
    Chicken Salad (Yield: 2 cups)
oz.  boneless, skinless chicken breasts
oz.  boneless, skinless chicken thigh
  celery stalk, finely diced
1/4    red bell pepper, seeded and finely diced
Tbsp.  mayonnaise
Tbsp.  Dijon mustard
  bunch fresh tarragon, chopped
  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


Chicken Salad:

  1. Season the chicken breast and thigh with salt and pepper. Roast in a preheated 350 degree oven for about 20 minutes or until it reaches an internal temperature of 165 degrees. Set aside to cool.
  2. Meanwhile, cut the ciabatta buns in half horizontally, and place on a heated grill to toast.
  3. When chicken is cool, dice into ¼” cubes and place in a bowl. Add the remaining chicken salad ingredients and mix well. Season with salt and pepper to taste.

To Assemble:

  1. Line a 6 oz. bowl or mold with plastic wrap. Layer ¼ of the avocado slices in the mold. Fill with ½ cup of the chicken salad. Invert bowl contents onto the bottom half of one of the grilled ciabatta buns. Cover with the top half of the ciabatta bun. Repeat with remaining avocado slices and chicken salad to make 4 sandwiches total. Serve.

Gary Arthur

Chefs Gary Arthur, David Iott, Nijo Joseph, Prachan Mokaves and Gregorio Torres, Stanford Dining (Stanford University, CA)

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