Best Lighter Coronation Chicken Avocado Sandwich Recipes

Chicken Bacon Avocado Sandwich image

Provided by Natasha of NatashasKitchen.com

Time 20m

Number Of Ingredients 12

1/2 cup real mayo
2 Tbsp sour cream
2 tsp yellow mustard
6 oz chicken breast from a rotisserie chicken (hand pulled)
4 strips cooked bacon
2 slices provolone cheese
2 large lettuce leaves
4-6 slices tomato
1/4 small red onion (thinly sliced)
Salt & pepper
1 avocado (peeled, pitted and sliced)
Fresh focaccia bread (see notes)

Steps:

In a small bowl, stir together: 1/2 cup mayo, 2 Tbsp sour cream and 2 tsp mustard.
Focaccia bread, Sauce, Provolone Cheese, Chicken, bacon, lettuce, tomato, purple onion, avocado, salt & pepper and top it with the second piece of focaccia spread with sauce.
Slice the sandwich in half and serve. This is a sandwich you'll make again and again. Keep this one in mind when you have company over and you want to impress them but don't have a ton of time to cook :).

Smashed Avocado-Chicken Burgers image

Provided by Yasmin Fahr

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

Steps:

In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.