Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.
In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.
Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?
2 cups cooked, shredded chicken (about 1/2 a rotisserie)
2 avocados, peeled and cubed
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 cup grape tomatoes, quartered
8 slices bacon, crumbled
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
2 Tbsp fresh cilantro, minced
1 Tbsp lime juice
1 clove garlic, minced
Salt & pepper, to taste
Mixed salad greens
4 Bagel-thins (I chose the everything ones)
- In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
- In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
- Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).
Source: The Spiffy Cookie original