I do love a good tuna sandwich. It’s not something I eat often, but when I do, I like it loaded with good stuff. As for chicken salad, I’d never really given it much thought until I got my braces.
Some co-workers and I went to lunch on a day I had gotten my braces tightened at a little sandwich shop we frequent. I was debating what to get since biting into a sandwich was a chore in itself. One of the girls suggested their chicken salad, which is what I ordered and have gotten it every time since.
So I figured it was time to try it out. However, I didn’t want to try and replicate their recipe because I didn’t want to get tired of it since we go there pretty often. Instead, I channeled my love for a hearty tuna fish sandwich and scoured Pinterest. Swap in the chicken and here’s what I came up with.
Many of the recipes I found used avocado instead of mayo. I adore this idea, but decided to use a little of both for both texture and flavor. I also added in the good stuff: eggs, celery and my (mind-blowing) secret weapon: pickle brine. YUM.
If bread isn’t your vehicle of choice, this also pairs great with crackers or pita chips. Mix it up!
- 2 boneless, skinless chicken breasts, cooked and cubed
- 1 avocado
- 2 tablespoons mayonnaise
- 2 stalks celery, finely chopped
- 2 tablespoons cilantro, finely chopped
- 4 hard-boiled eggs, diced
- 2 tablespoons pickle brine (sweet or bread and butter)
- Juice of 1/2 lime
- Salt, pepper, granulated garlic and onion powder, all to taste
- 1. Bake the chicken, let it cool, then cube it.
- 2. Combine all of the ingredients into a bowl and mix together.
- 3. Serve on bread or dip with your favorite chip or cracker (I love pita chips with this!)