Serves: 4 Serving size: 1 sandwich
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 tablespoons lime juice)
2 scallions, chopped
1 or 2 anchovy fillets (optional but recommended)
1 large clove or 2 small cloves of garlic, crushed
A few dashes of hot sauce
Salt and pepper
16 oz chicken cooked and chopped
2 stalks of 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
8 slices of white or whole wheat bread, toasted
Lettuce of choice and sliced tomatoes and red onion
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.
Shred or dice the chicken.
Mix the chicken, celery, chopped onion, pimientos, and chile into the dressing; season. Build sandwiches with toast, chicken salad, lettuce, tomatoes, and onion.