I decided to make a healthy alternative to chicken salad by using smashed avocado rather than mayo as the binding agent. It was so delicious and I found the most gorgeous heirloom tomatoes from Wegmans. The applewood smoked bacon was amazing on these sandwiches too..it added the perfect salty bite. I mean, what’s not to love. These were all around great and healthy (minus the bacon).
3 boneless skinless chicken breasts, about 1.5 lbs.
zest of 2 lemons
juice of 1 lemon
2 tsp. stone ground dijon mustard
2 tsp. apple cider vinegar
1 T. flat leaf parsley, chopped
salt and pepper
slices of your favorite bread (I used a crusty multigrain oat bread), toasted if desired
4-6 slices applewood smoked bacon, cooked to desired crispiness
1-2 heirloom tomatoes, sliced
Begin by poaching chicken. In a large deep skillet with a lid, add 1/2-1 inch of water, and add half of the lemon zest and a healthy pinch of salt to the water. Bring to a boil and reduce to a simmer and add chicken breasts. Cover and simmer for 8-12 minutes, depending on the size of the breasts. Check to make sure there is no pink inside and that the juices run clear. Remove them from pan and let cool completely before assembling sandwiches.
Once chicken has cooled, dice into chunks and set aside. In a medium bowl, add avocado, mustard, apple cider vinegar, remaining lemon zest and lemon juice, and flat leaf parsley. Smash together until it is a guacamole-like consistency. Season to taste with salt and pepper, and then add chicken and stir until combined.
To assemble sandwiches, spoon some chicken salad on the bread, top with sliced tomatoes, greens, and bacon. Add some more cracked pepper if desired, and top with other bread half.