Avocado Chicken Salad Sandwiches

The other day I made a cake. I was smooth and efficient in the kitchen, putting dishes and ingredients away promptly with each step. The batter tasted delicious, and I was in heaven—but not because of how much I love cinnamon roll cake. I was in heaven because the kids were out of the house. I could cook in peace!

Now don’t get me wrong. I thoroughly enjoy baking with the boys. (I’ve mentioned it before.) On a slow afternoon when we need a little pick-me-up, I often pull “LET’S MAKE COOKIES!” out of my bag of mommy tricks. But as much as I love those moments (and I do!), cooking without them is an entirely different experience. Night and day.

Alas, the opportunity to cook alone is rare around these parts, so most evenings I find myself scrambling to put dinner together with two toddlers underfoot. (And I mean “underfoot” quite literally. Do you ever feel like you just trip over little people all day??) I love good food, so it has been a struggle to modify my dinner expectations. Simple and delicious can be hard to come by in a recipe! So although this is most definitely not a food blog , I’d love to share some of my favorite recipes with you—especially those golden simple and delcious ones.

This recipe, in particular, is so simple that it is more of a concept than a recipe. 🙂 I love a good chicken salad, but I have not once been able to bring myself to make it, knowing how much mayo is involved. This is a great, healthy alternative. (The bacon is center cut and shockingly low in fat—I promise!)

Avocado Chicken Salad Sandwiches

(Adapted from Becoming Betty)

2 chicken breasts, boiled and shredded

Juice of 1 lime

2 avocados

2-4 Tablespoons sour cream (to taste)

2 Tablespoons cilantro

1/4 cup green onions

1/2 teaspoon salt (more, in my case, because I am an unashamed salt lover!)

1/4 teaspoon ground pepper (or more, in my case, because I actually just love all spices!)

A small loaf of rustic multigrain bread

Center-cut bacon (or other bacon of your choice)

To make life simpler, I suggest boiling and shredding the chicken in advance, like the night before or while your kids are napping. (Make extra to freeze!) You can also cook the bacon in advance, as it is not necessary that the bacon be hot. I cook bacon on a foil-lined sheet pan in the oven at 375 degrees, for about 20 minutes. Cleanup is easy, and the slices don’t even need flipped!

When it’s time to assemble, slice the bread and toast it lightly in the oven (say, 350 degrees for several minutes).

Stir together chicken, avocado, cilantro, green onions, lime juice, S&P—smashing the avocado as your go. Spoon onto lightly toasted bread, top with bacon pieces, and enjoy!

Have a great weekend, sweet readers!

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