Chicken Salad Sandwiches with Avo-Goddess Dressing

Get out of your deli sammy routine with these chicken salad sandwiches. Try the mix on lettuce or charred tortillas for a lighter twist!
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Chicken Salad Sandwiches with Avo-Goddess Dressing

Recipe by Rachael Ray

  • 4Servings


Avo-Goddess Dressing

  • 1 ripe Haas avocado—halved, pitted, and peeled

  • 1 cup Greek yogurt

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup fresh tarragon leaves

  • 1 lemon or 1 lime, juiced (about 1/4 cup lemon juice or about 2 tbsp. lime juice)

  • 2 scallions, chopped

  • 1 or 2 anchovy fillets (optional, but recommended)

  • 1 large clove or 2 small cloves garlic, crushed

  • A few dashes of hot sauce

  • Salt and pepper

Chicken Salad

  • 1 rotisserie chicken, cold

  • 2 stalks celery, chopped

  • 1 small red or white onion or 1/2 medium onion, chopped

  • 1 jar (4 oz.) diced pimiento peppers, drained well

  • 1 large jalapeño chile, seeded and finely chopped

For Serving

  • 8 slices white or whole wheat bread, toasted

  • Lettuce of choice and sliced tomatoes and red onion


1. For the dressing, in a food processor, puree the avocado, yogurt, herbs, lemon juice, scallions, anchovies (if using), garlic, and hot sauce; season with salt and pepper. Transfer the dressing to a large bowl.

2. Shred or dice the chicken. (Reserve the skin and bones for stock.) You should have about 4 cups of meat.

3. Mix the chicken, celery, chopped onion, pimientos, and chile into the dressing; season. Build sandwiches with the toast, chicken salad, lettuce, tomatoes, and onion.