2 ratings

Zesty Chicken Salad Sandwiches

Serve with a nice side salad
Zesty Chicken Salad Sandwiches
Photo courtesy of Ready Set Eat

This chicken sandwich recipe uses tomatoes, mayo and a delicious dressing before being topped with avocado. 

Recipe courtesy of Ready Set Eat


  • 2 Pounds boneless skinless chicken breasts
  • 1/4 Cup canola oil
  • 1 Tablespoon chopped garlic
  • 1/4 Teaspoon ground black pepper
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 3/4 Cups light mayonnaise
  • PAM® Original No-Stick Cooking Spray
  • 3/4 Cups shredded Pepper Jack cheese (3/4 cup = 3 oz)
  • 1 loaf (16 oz each) French bread baguette (24 inches long)
  • 1 avocado, pitted, peeled, sliced thin


Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.

Combine drained tomatoes and mayonnaise in food processor; pulse until smooth.

Set aside.

Spray large skillet with cooking spray; heat over medium-high heat.

Remove chicken from bag; discard bag with remaining marinade.

Cook chicken 12 to 15 minutes or until no longer pink in center (165°F), turning once.

Cool chicken 15 minutes in refrigerator.

Shred chicken with fork.

Place chicken in bowl; add cheese and mayonnaise mixture.

Stir to combine.

Cut bread into 6 pieces, about 4 inches each.

Cut each piece in half lengthwise.

Evenly top bottom halves with chicken mixture and avocado slices.

Close with top halves of bread.