Chicken Salad Sandwiches with Avo-Goddess Dressing

Avo-Goddess Dressing

• 1 ripe Haas avocado—halved, pitted, and peeled
• 1 cup Greek yogurt
• ¼ cup fresh cilantro leaves
• ¼ cup fresh tarragon leaves
• 1 lemon or 1 lime, juiced (about 1/4 cup lemon juice or about 2 tbsp. lime juice)
• 2 scallions, chopped
• 1 or 2 anchovy fillets (optional, but recommended)
• 1 large clove or 2 small cloves garlic, crushed
• A few dashes of hot sauce
• Salt and pepper

Chicken Salad

• 1 rotisserie chicken, cold
• 2 stalks celery, chopped
• 1 small red or white onion or 1/2 medium onion, chopped
• 1 jar (4 oz.) diced pimiento peppers, drained well
• 1 large jalapeño chile, seeded and finely chopped

For Serving

• 8 slices white or whole wheat bread, toasted
• Lettuce of choice and sliced tomatoes and red onion

Step 1

For the dressing, in a food processor, puree the avocado, yogurt, herbs, lemon juice, scallions, anchovies (if using), garlic, and hot sauce; season with salt and pepper. Transfer the dressing to a large bowl.

Step 2

Shred or dice the chicken. (Reserve the skin and bones for stock.) You should have about 4 cups of meat.

Step 3

Mix the chicken, celery, chopped onion, pimientos, and chile into the dressing; season. Build sandwiches with the toast, chicken salad, lettuce, tomatoes, and onion.