Avocado-Cilantro Chicken Salad Sandwiches
Serves: 8
 
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/avocado-cilantro-chicken-salad-sandwiches/