Wednesday, June 3, 2015

South of the Border Chicken Salad Sandwiches

The first time I heard about these sandwiches, the lady that made them called them "Chicken Salad and Guacamole Sandwiches."  Now when you think about the various types of chicken salad (from the kind containing pickles and eggs to the kind containing grapes and pecans) mixed with guacamole, well that sounds kinda gross.  Until you taste it and you wonder why you haven't been mixing chicken salad and guacamole your entire life.  This isn't your standard chicken salad, it's really just chicken, sour cream and green onions.  Nothing you wouldn't find on a plate of Mexican food.  Next to the guacamole.  See?  Now it all makes sense.  I just gave them a fun name, so chicken salad and guacamole wouldn't turn you off before you had a chance to try them.  I made them recently for a brunch, and while they aren't the prettiest sandwiches I've ever made, they were devoured the quickest.  Everyone loved them.  The combination may sound unusual but they flavors are perfect together.
Great for parties. 
Cut them into fourths for a great appetizer.
(Sorry for the poor picture quality.
We ate these so fast!)

South of the Border Chicken Salad Sandwiches

1 rotisserie chicken-skinned, deboned and shredded (or you can use canned chicken)
6-8 green onions, chopped
8 ounces sour cream
1 carton prepared guacamole spread (I found it in the produce department)
1 loaf white bread (Don't get bread that is too soft, or you can't cut it into pretty shapes)

Combine the shredded chicken, green onions and sour cream.  Spread onto one slice of bread.  On another slice, spread with a layer of guacamole.  Press the two slices together.  Enjoy OR cut the crust off and cut diagonally to be fancy.  Continue with remaining chicken salad, guacamole and bread slices.  Serve immediately, you don't want the guacamole to brown. 

Prep Time:  Approximately 25 minutes     Cook Time: 0

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