I love a good chicken salad sandwich on a hot day and my California Chicken Salad 4-ways fits the bill. It’s great on toast, as a lettuce wrap, on a croissant, and as a salad topper.
Why 4 ways? It was lunch time and I only had one piece of sour dough bread left, so I decided to toast it with a little butter and put my chicken salad on top. YUM!
Come dinner time I wanted some more, but now what? Well, I found out how good it was as a lettuce wrap. I would have preferred romaine or butter lettuce, because of their shape, but I had iceberg so I went with it.
The next day I was thinking about how good the chicken salad would be on a buttery croissant and oh, yes it was!
Lastly, I had some baby spring mix lettuce, but I was out of my ranch dressing and thought it might be good using the chicken salad instead. Another success.
There are probably lots of interesting ways of serving this chicken salad, but I stopped when I realized I had eaten it all.
Making Chicken Salad
Use fresh ingredients. It will look better, taste better, and stay down better. Ha! Ok, so I went the easy route and bought a cooked chicken from my local market. I started with the breast meat and added dark meat until I had enough for the recipe, roughly chopped and not too big.
The avocados were slightly soft and I knew I was using them that day, so they were perfect.
Chopping up the celery into small pieces is the only thing I recommend here; they distribute easier in the mix and they are easier to eat. I also find they don’t fall out of the filling when they are chopped smaller.
Mix all of your ingredients into one bowl, preferably one with a lid that you can easily put in the refrigerator if you don’t eat it all.
Pick how you want to eat your California Chicken Salad 4-ways
While good enough to eat by itself, my favorite way to serve and eat this chicken salad was on a buttery croissant. I bought the kind you have to bake that comes in a tube and explodes when you open it. That’s so cool when it does that. See the picture up top for the croissant.
Below you see it wrapped in lettuce, then further down it’s served on a bed of baby spring greens. Last but not least, served on buttery toast.
I sincerely hope you love the taste of my California Chicken Salad 4-ways recipe. If you try it a 5th way, please share with me in an email, I’d love to hear from you. Happy eating and have a blessed day.
California Chicken Salad 4-ways
- 2 ripe avocados
- 6 hard boiled eggs, peeled and chopped
- 1 Tbsp. Greek yogurt, plain
- 2 Tbsp. Dijon mustard
- 3 celery stalks, chopped
- 2 Tbsp. lemon juice
- 3 cups cooked chicken, chopped
- onion salt and pepper to taste
- In medium bowl, mash your avocados. Mix in remaining ingredients.
- Serve on either 1) a croissant as a sandwich, 2) a leaf as a lettuce wrap, or open-faced on 3) a bed of baby spring lettuce, or 4) on buttered toast.
- Refrigerate any leftovers.
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