Chicken Salad Sandwich


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This has a traditional Mexican avocado spread which replaces the usual mayonnaise in a chicken salad.

Preparation time: 15 minutes




  • 1 small ripe avocado, halved, stone removed and peeled
  • 40 g ( oz) red onion, finely chopped
  • ½ lime
  • 2 pinches salt + 1 turn of the pepper mill
  • 1 pinch ground cumin
  • 1–2 drops of Tabasco® sauce (optional)


  • 300 g (10½ oz) leftover roast chicken
  • 4 slices of tomato
  • 1 handful rocket (arugula)
  • 2 pinches salt + 2 turns of the pepper mill


The Guacamole

Crush the avocado with a fork. Add the chopped red onion to the mashed avocado, squeeze the half lime and add the juice to the mixture. Season with the salt and pepper and add the cumin and Tabasco® sauce, if using.

The Filling and Assembly

Chop the leftover chicken into small pieces. Add them to the guacamole. Combine gently. Slice the bagels in half horizontally, then top the bottom half of each bagel with the chicken–guacamole mixture. Add two slices of tomato to each sandwich and divide the handful of greens. Season with the salt and pepper. Cover with the top half of the bagel and enjoy immediately.

Dill Potato Salad

See recipe.