Avocado-Cilantro Chicken Salad Sandwiches

Avocado-Cilantro Chicken Salad Sandwiches

Enjoy the flavors of cilantro, tangy lime, fresh avocado and summer tomatoes in these Avocado-Cilantro Chicken Salad Sandwiches.

Avocado-Cilantro Chicken Salad Sandwiches
Serves: 8
  • 3 cups chopped, cooked chicken, pulled from a rotisserie chicken
  • ¾ cup mayonnaise
  • ⅓ cup chopped toasted whole almonds
  • ¼ cup fresh cilantro
  • 4 tablespoons fresh lime juice, divided
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup thinly sliced avocado
  • 8 small bakery croissants
  • 1 cup thinly sliced tomato
  • 1 cup loosely packed alfalfa sprouts
  1. In a large bowl, combine chicken, mayonnaise, almonds, cilantro, 2 tablespoons lime juice, cumin, salt, and pepper, stirring to blend. Place in a covered container, and refrigerate until cold, approximately 4 hours.
  2. Gently toss avocado slices with remaining 2 tablespoons lime juice to prevent browning.
  3. Using a serrated bread knife, cut croissants almost in half horizontally. Place 2 to 3 avocado slices on bottom half of each croissant. Place 2 to 3 tomato slices on top of avocado. Fill each croissant with ⅓ cup chicken salad. Top chicken salad with approximately 2 tablespoons alfalfa sprouts, and close sandwich.
  4. Serve immediately.
Make-Ahead Tip: Chicken salad can be made a day in advance (minus almonds) and refrigerated until needed. Add almonds to chicken salad just before serving.


From TeaTime Celebrations 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime Celebrations 2016 today!

Teatime Celebrations


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.