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Avocado chicken club sandwich recipe

Avocado chicken club sandwich recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken sandwiches

In true American style, this club sandwich is piled high, and packs in lots of interesting flavours and textures. Adding a few leaves to a sandwich is a cunning way to get children to eat their greens.

24 people made this

IngredientsServes: 4

  • 12 slices mixed grain bread
  • 4 tbsp mayonnaise
  • 115 g (4 oz) iceberg lettuce, finely shredded
  • 115 g (4 oz) cooked chicken breast meat, skin removed, then sliced
  • 4 slices Parma ham, cut into strips
  • 1 avocado
  • 1 tbsp lime juice
  • 1 orange, peeled and chopped
  • 1 bunch of watercress, tough stalks discarded
  • 20 g (3/4 oz) alfalfa sprouts
  • 2 tsp pumpkin seeds, toasted
  • pepper

MethodPrep:20min ›Cook:2min ›Ready in:22min

  1. Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce among the slices, then add the sliced chicken breast.
  2. Heat a non-stick pan and dry fry the strips of Parma ham for 1–2 minutes or until crisp and curly. Pile on top of the chicken and season with pepper (the ham is salty). Spread mayonnaise on another 4 slices of bread and put these, mayonnaise-side down, on the chicken and ham.
  3. Mash the avocado flesh with the lime juice. Divide among the sandwiches, spooning onto the bread and spreading out roughly. Top with the chopped orange, watercress, alfalfa sprouts and pumpkin seeds. Put the final slices of bread on top. Press down gently, then cut each sandwich in half or into quarters for serving.

Some more ideas

Use mustard and cress if alfalfa sprouts are not available. * Use reduced-fat mayonnaise to cut down on the fat even more. * Replace the orange with dry-pack sun-dried tomatoes, rehydrated in water and then finely chopped. * Substitute chopped chicory leaves for the watercress. * For fruity chicken club sandwiches, replace the top deck of avocado, orange, watercress, alfalfa sprouts and pumpkin seeds on each sandwich with 1 tbsp crunchy peanut butter, 1/2 sliced banana sprinkled with a little lemon juice, 2 fresh dates, skinned and chopped, and 1 tsp chopped parsley.

Plus points

Avocados have a reputation for being a ‘fatty’ fruit, but most of their fat is of the good, unsaturated type, making them a valuable source of essential fatty acids as well as vitamin E. * Pumpkin seeds contain a variety of useful minerals, including phosphorus, magnesium and copper, as well as fibre and protein. Pumpkin seeds are also a rich source of fat, as are sunflower and other seeds, but this is mostly the healthy, unsaturated type.

Each serving provides

C * B1, B6, E, folate, niacin, calcium, copper, iron, zinc * A, B1, potassium

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is a great looking sandwich! And great sandwich photo too, my most favorite ingredients are included in your recipe.I am a huge foodie and keep searching on the internet about restaurants and food.-19 Jan 2016

Chicken Avocado Club Sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked chicken, fried bacon, lettuce, tomato, and mayonnaise.

I recently saw a TV commercial that said &ldquoCLUB&rdquo stands for chicken, lettuce under bacon, obviously referring to how the ingredients are layered. 🙂

Some versions frequently have two layers which are separated by an additional slice of bread. This version has the added creaminess of sliced avocado, although guacamole or hummus would work too.

Chicken Club Stuffed Avocados

This recipe is based on one of my pre-Keto favorites&hellipa club sandwich. Replacing the bread with the healthy fats from the avocado makes this recipe so much healthier and satisfying.

This recipe is fantastic fresh, but can also be the perfect leftover creation.

If you&rsquove been low carb or Keto for a while, and you&rsquore anything like me, you might probably have a decent amount of cooked chicken and bacon ready to use at all times.

The ideal way to use up leftover roast chicken, this sandwich recipe from Rachel Phipps includes an avocado mayonnaise and tangy red onions. For a weekend treat, serve with a nice cold beer.

I must admit to not being much of a sandwich person. Yes, I eat sandwiches at home when I have fresh bread and I can’t think of anything better to have for lunch they’re usually unimaginative cold cut or leftover meat, tomato, cucumber and lettuce jobs. when I’m grabbing something to eat on the go I always head to the sushi section, and I can only remember ordering something between bread, that was not a burger, in a restaurant once.

But that first restaurant sandwich, that sandwich made me realise how exciting sandwiches could be, and made me want to start challenging myself to be more creative in my own kitchen. I was grabbing lunch during a lunch meeting at The Sycamore Kitchen on La Brea Avenue in Los Angeles, and I ordered a Roasted Chicken Breast, Green Olive Tapenade, Meyer Lemon Confit, Tomato, Frisse and Mayonnaise Sandwich on Country Bread. Simple and delicious, store cupboard ingredients, perfectly balanced and just packed with flavour. I’ve been working on recreating it for myself ever since, but I still don’t quite have the sliced lemon confit down.

Avocados are so often used as a fat replacement in baking because they contain so much oil, so it is no surprise that you can make homemade mayonnaise with a mortar and pestle substituting the gradually added mayo for avocado that has been mashed until smooth and still get it to a pretty great consistency. You can flavour it as you would any mayo or guacamole, with plenty of sea salt and freshly squeezed lemon juice. I prefer not to do this in this particular sandwich, but this mayo is also great with a bit of crushed garlic mixed in, too.

While you need the rings of red onion and the peppery rocket to cut through the creaminess of the avocado mayonnaise, that much red onion in a lunch time sandwich might not make you the most popular person later in the afternoon. I combat this by soaking the slices in a bowl of cold water for five minutes before patting them dry and adding them to my sandwich. This takes away some of the onion tang while still retaining the great flavour.

Halve and pit avocado. Reserve one half. Slice the other half thinly and mix with a teaspoon of mayonnaise (preferably Kewpie), salt, and pepper. Toast 3 slices of bread lightly, cut off the crusts, and spread the mayo-avocado mixture on one side of 2 slices, and both sides of the last.

Thickly layer the roast turkey on the bottom slice (one with only one side covered with the spread). On top, place the slice that has the spread on both sides. Cut romaine to fit the sandwich and layer several pieces on top. Layer the sliced avocado, and 4 slices of roma tomato so that tomato covers every part of the square. Layer the slices of bacon the same way, so that in every bite you will get tomato and bacon. Slice in half or quarters.

Strawberry Avocado Chicken Club Sandwich

  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1 x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American


No more boring sandwiches! Sweet and savory lovers will go crazy over this Strawberry Avocado Chicken Club Sandwich, with layers of avocado, strawberries, chicken and bacon. Sweet, savory and a perfectly satisfying lunch.


  • 8 oz thick cut bacon
  • 1 avocado
  • Juice of half a lemon
  • Salt and pepper
  • 8 slices Sara Lee® Butter Bread
  • 1 cup cooked, shredded chicken
  • 8 medium strawberries, hulled and sliced


In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels, then cut in half.

In a bowl, mash the avocado roughly. Stir in the lemon juice, then season to taste with salt and pepper.

To assemble the sandwiches, place 4 slices of bread on a work surface. Spread 1/4 of the avocado mixture on each of the slices of bread. Top with 1/4 of strawberries on each piece, followed by 1/4 cup of chicken and 3 half slices of bacon. Place the remaining 4 slices of bread on top of each sandwich.

Cut in half before serving, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1 sandwich
  • Calories: 359
  • Sugar: 6 g
  • Sodium: 581 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 45 mg

Did you make this recipe?

Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

  • 1/2 Pound boneless, skinless chicken breast halves
  • 1 Tablespoon Italian salad dressing
  • 1/2 large red onion, cut into 4 rounds
  • 1/2 Tablespoon extra virgin olive oil
  • 1/2 long French baguette
  • 1 1/2 Ounce goat cheese, softened
  • 3/4 Cups packed arugula
  • 2 fresh avocados, seeded, peeled, and cut into 1/2-inch slices
  • Salt and pepper, to taste
  • 2 Tablespoons basil pesto

Place the chicken and salad dressing in a bowl and stir until the chicken is well coated. Refrigerate for 30 minutes. Brush both sides of the onion with the olive oil and set aside on a plate.

Heat a grill to medium-high. Lightly oil the hot grill. Grill the chicken and onion until the chicken is no longer pink and the onions are tender and lightly charred, about 5 to 6 minutes per side.

Let the chicken cool slightly slice into thin strips. Separate the onion into individual rings.

Slice the baguette all the way through lengthwise. Spread the goat cheese evenly on the bottom half. Top with the chicken, onion, arugula, and avocado. Season with the salt and pepper to taste.

Spread the pesto on the top half of the baguette. Close the sandwich, cut into individual sandwiches and serve.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches 1 x
  • Diet: Vegetarian


Here’s the most irresistible avocado sandwich: the Avocado Club! It’s filling and full of hearty flavor, the ideal easy lunch idea.


  • 1 handful coconut bacon (or cooked bacon)
  • 4 slices bread
  • 1 avocado
  • 1 large ripe tomato
  • Mayonnaise
  • 4 large leaves romaine lettuce
  • 1 slice cheddar cheese
  • 1 slice provolone cheese


  1. Make the coconut bacon in advance and store in the freezer until ready to serve (no need to defrost). Alternatively, cook the bacon.
  2. Toast the bread (optional but recommended). and slice the tomatoes. Sprinkle the tomato slices with a pinch of salt.
  3. Slather both sides of the bread with mayonnaise. Layer the bottom bread slice with cheddar and provolone cheese, then tomato slices and avocado slices. Top with a sprinkle of coconut bacon and the romaine lettuce. Add the other slice of bread and serve.

Keywords: Avocado sandwich

Did you make this recipe?

Tag @acouplecooks on Instagram and hashtag it #acouplecooks

Recipe Summary

  • 3 cups (1/2-inch) cubed cooked chicken breast
  • ¼ cup light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup (1/2-inch) cubed avocado (about 1)
  • 4 green leaf lettuce leaves
  • 8 whole wheat bread slices, toasted

Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Serve with: Herbed Tomato-Cucumber Salad

To peel, seed, and dice an avocado, cut into the avocado vertically using a sharp knife you'll hit the large seed in the center, so don't expect to be able to cut all the way through the fruit. Cut around the seed twist both sides. Pull the halves apart. Whack the seed with the knife blade then gently twist the knife, and pull to remove the seed, which will be stuck on the blade. Gently slice several horizontal and vertical lines through the flesh, but not through the skin. Use a spoon to gently scoop the diced flesh from the shell.