Chicken, Avocado, and Radish Sandwich

A tasty chicken salad sandwich is always good for lunch, but it can be a little mundane. That's why I jazzed mine up a bit. I took creamy avocados, crunchy radishes, juicy chicken pieces, and put it all on a buttery croissant. Instead of mundane, it's like a French bistro café!

Chicken, Avocado, and Radish Sandwich


(Recipe by:Chef Yasue Siewert)


10 minutes


Makes 4 sandwiches


3 skinless, boneless chicken thighs, cut into small bite-sized pieces
1 ripe avocado, skin and pit removed, and diced
3 radishes, thinly sliced and julienned
1 tsp lemon juice
4 tbsp mayonnaise
1 tsp Dijon mustard
pinch of kosher salt
pinch of black pepper
4 croissants split in half crosswise
4 lettuce leaves (any kind), washed and padded dry with paper towel


In a small bowl, put avocado and lemon juice and toss to coat. Set aside.

Place chicken pieces on a heat resistant plate, cover with plastic wrap, microwave for 2 to 3 minutes until cooked through. Let cool, drain excess fat and juices, and set aside.

In a medium size bowl, mix well mayonnaise, Dijon mustard, salt and pepper.
Add cooked chicken, avocado (lemon juice coated), radish, and mix well.

Place the chicken-avocado mixture and lettuce between pairs of slices of croissants, forming sandwiches. Serve cold or room temperature.

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