Tropical Avocado Chicken Salad Sandwich
This Tropical Avocado Chicken Salad Sandwich makes the most delicious lunch with creamy chicken salad smothered in avocado and dotted with fresh mango, stuffed inside a whole wheat pita!
Gluten Free (option), Dairy Free, Soy Free, Nut Free, Egg Free (option)
I don’t know about you, but I’m always looking for creative ways to use leftovers. And rotisserie chicken. I loathe wasting food, and sometimes don’t have time to cook, which is where a store-bought rotisserie chicken comes into play.
Plus, as a soon-to-be new mom, I know quick meals will be even more important because our babe needs to eat around the clock… but so does mama!
And if that wasn’t enough, in the heat of summer, no cook meals are the name of the game (picnic anyone?).
So that’s where this Tropical Avocado Chicken Salad Sandwich come into play…
I just so happened to have an avocado, leftover chicken, some random veggies, and mango in my fridge. My grandma always makes her chicken salad with hard boiled egg whites, so I followed suit and did the same. Then I stuffed it all into a pita pocket because WHY NOT?!
One-handed meals are where it’s at!
This is also a great lunchbox sammie for your kiddos. Or to pack some in a bento box with whole grain crackers.
So let’s dive into these ingredients…
Leftover chicken is the base of this chicken salad. How easy is that? Of course, if you don’t have leftovers, you can use rotisserie chicken, steamed chicken, or chop up a prepared grilled chicken breast. There’s really no wrong way to chicken salad!
Avocado is the “dressing” of sorts for this chicken salad. Most chicken salads are made with mayonnaise, but by swapping in avocado, we’re amping up the nutrition MAJORLY!
Even more, if you’re thinking of taking this on a picnic lunch, avocado is a better bet than mayo (in terms of spoilage; although we want to be sure to keep it cool!).
Avocados are full of heart-healthy monounsaturated fats, which help reduce inflammation. Unlike most other quality sources of fats, avocado also contains fiber. This combination of fat and fiber helps keep you full for hours!
Learn the facts about FATS here!
Egg whites are a nice addition and add texture to this tropical chicken salad, but if you’re not a fan, you can totally skip it! Whatever floats your chicken salad sandwich boat!
Mango is the not-so-surprising star of the show! This recipe gets its “tropical” flare from the mango, which lends the perfect hint of sweetness. Be sure your mango is ripe, but not overripe. If it’s overripe, the mango will get mushy in your chicken salad. You should be able to cut it into small cubes without it tearing apart (if you know what I mean).
Mango is an excellent source of vitamins A and C, plus contains a good amount of magnesium, fiber, and vitamin B6. It adds carbohydrates to this chicken salad too, making it nearly a balanced meal in one!
The art of a sandwich…
Personally, I see a lot of sandwiches in my new mom future. They’re easy to eat (even one-handed), delicious, versatile, and more. Pita pockets, specifically, are easy one-handed because you can stuff ‘em without worrying about anything falling out.
Sandwiches are perfect for packing lunch, taking on a picnic, or just enjoying at home.
I even have a low carb sandwich swap below if you’re looking for a lighter bite (which I know I often gravitate to in the hot summer weather).
Simple swaps…
Lately, I’ve been trying to share a bunch of simple swaps for the recipes I share. Of course, I design, test, and write my recipes for very specific reasons, but I’m always asked about swaps. I like to try and anticipate some of the swaps you may ask about, just to make it easier!
Plus, you know when you love a recipe so much, but are starting to get a littttle tired of it, so you want to change it up just a little? That’s what these swaps are perfect for too!
Instead of the chicken, try CHICKPEAS!
So I’m not going to say there’s a “vegan option” for this recipe, but here it is, people! Omit the chicken and hard boiled egg whites and swap in chickpeas, white beans, or red beans. SO EASY, especially if you have a packed pantry with canned beans you can rinse and eat.
Get my FREE Pantry Staples List!
Instead of the mango, try PINEAPPLE!
As much as I love mango, I find pineapple is easier to get. If you can only get your hands on one of these tropical fruits, try switching things up.
This is also a great variation if you’re loving the mango version and want to try something a little different. Pineapple is also an excellent source of vitamin C, magnesium, and vitamin B6.
Instead of the pita pocket, try a BELL PEPPER-wich!
One of my favorite sandwich swaps is to use a bell pepper-wich instead of bread for a sandwich. Yes, like Oprah, I LOVE BREAD! However, sometimes we need more vitamin C and a crunch. Sometimes we want more of a crunch. And sometimes we just don’t have any bread in the house!
OK, so let’s assemble because you’re going to love this Tropical Chicken Salad!
This Tropical Avocado Chicken Salad is…
- Easy to make
- Packed with protein
- Great for leftovers
- A 100% balanced meal
- DELICIOUS
- Full of flavor
- Creamy
Tropical Avocado Chicken Salad Sandwich
This Tropical Avocado Chicken Salad Sandwich makes the most delicious lunch with creamy chicken salad smothered in avocado and dotted with fresh mango, stuffed inside a whole wheat pita!
Ingredients
1 medium avocado
2 cups shredded or chopped cooked chicken
3 hard boiled egg whites, chopped
1/2 cup chopped bell pepper
1/4 cup chopped red onion
1/2 cup chopped mango
Generous pinch salt and pepper
For serving: 4 whole wheat pitas (or gluten free bread as alternative)
Instructions
- Mash avocado in a bowl.
- Add chicken, hard boiled egg whites, bell pepper, onion, and mango. Gently toss together until all ingredients are evenly distributed amongst avocado. Season with salt and pepper.
- Stuff avocado chicken salad in whole wheat pita (or bell pepper half). Enjoy!
Don’t forget to PIN this recipe to save for later…
Where will you take your tropical avocado chicken salad?
XO