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Guacamole Chicken Salad Sandwiches

Total Time

Prep/Total Time: 20 min.


10 servings

Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. —Debra Keil, Owasso, Oklahoma
Guacamole Chicken Salad Sandwiches Recipe photo by Taste of Home


  • 1 rotisserie chicken, skin removed, cubed
  • 2 medium ripe avocados, peeled and mashed
  • 3/4 cup pomegranate seeds
  • 6 green onions, chopped
  • 8 cherry tomatoes, halved
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup fresh cilantro leaves, chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 20 slices multigrain bread, toasted


  1. In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 sandwich: 295 calories, 12g fat (2g saturated fat), 35mg cholesterol, 370mg sodium, 28g carbohydrate (6g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.

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