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This open-face sandwich is a perfect summertime lunch! It’s so easy to make, light and delicious! Take advantage of the sweet heirloom tomatoes that taste like tomatoes are supposed to taste like. Don’t forget adding avocados helps make this a sandwich even more brain healthy, and anti-inflammatory!  You can also serve this chicken salad in a whole wheat pita pocket, whole grain seeded bread or Gluten-free bread! I always keep a roasted chicken in my refrigerator so I can make sandwiches, enchiladas, tacos, pasta, salads, and chicken salads any time I want! If I don’t have time to roast a chicken I can pick one up at my market.  

CHICKEN SALAD SANDWICH

4 servings

INGREDIENTS

2 cups diced white meat roasted chicken breasts, skin removed

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped scallions

1 tablespoon finely chopped Italian parsley

4 fresh basil leaves, finely chopped

2 small jalapeno 

2  jalapeno, one sliced into small thin rounds, the  other chopped into tiny pieces

2 tablespoons celery chopped small

2 tablespoons fresh lemon  juice

4 slices organic seven-grain or whole wheat bread

2 medium organic Heirloom sliced 1/4 inch thick

Pinch of kosher salt

Cracked pepper

1  large ripe organic avocado

1 organic lemon, cut in half

INSTRUCTIONS

Place the chopped chicken, mayonnaise, mustard, scallions, parsley, basil,  2 teaspoons of the chopped jalapeno,(optional) celery, and lemon juice in a bowl, and mix together well.

Toast 4 slices of bread. Spread 1/3 cup of chicken salad over each slice of toast. Top with a slice of tomato, a pinch of kosher salt, and pepper to taste.

Peel and seed the avocado. Cut it into thin slices, and squeeze lemon juice on both sides of the slices to keep them from turning brown. Place 1/4 of avocado slices on each sandwich, and (optional) top with 3 or more slices of jalapeno.

Enjoy!

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