Avocado Chicken Salad Sandwiches

Now that spring seems to have finally sprung in the Bluegrass, my brain has totally switched gears and is in full on warm weather food.  Pasta salads, sandwiches, cold grain salads, and grilling just to name a few.  

We enjoyed this sandwich several weeks ago when I'm sure the weather wasn't so warm, but we devoured it nonetheless.  It's just simple and refreshing and allows each ingredient to be tasted individually.  We have become huge avocado fans, so anything with that luscious green melty flesh in it is a winner in our book!

One drawback is that the chicken salad is best enjoyed the day you make it.  As with most dishes involving avocados, they tend to brown the longer they're cut.  It's a shame really because I love leftovers!  With this recipe though, there weren't any leftovers to speak of, so this was not an issue.

Avocado Chicken Salad Sandwiches {printable recipe}

Ingredients:

1 lb boneless, skinless chicken breast
1 ripe avocado
2-3 T. non-fat, plain Greek yogurt
Juice of 1/2 lemon
1/4 c walnuts, toasted and chopped
8 slices whole wheat sandwich bread
romaine lettuce (optional)

sliced tomatoes (optional)

In a medium saucepan, boil chicken in enough water to cover generously.  Once boiling, add a teaspoon of salt and pepper, cover and reduce heat to low.  Allow to cook for 10 minutes.  Remove from heat and allow to cool.  Once cool, shred chicken with your fingers or 2 forks, into a medium-sized bowl.  

Cut the avocado into cubes and add to the chicken along with the yogurt, lemon juice, and walnuts.  Toss well to combine and to "mush" up the avocado so that it mixes with the yogurt to coat everything.

Spread the chicken salad onto each of the rolls and top with the romaine and tomato as desired.

**Linking up with What's Cookin' Wednesday.