was in the last issue of cook’s country and is for chicken-avocado salad sandwiches, where the avocado and a simple vinaigrette combine together to take the place of the mayonnaise to make a nice alternative for you.
combine the buttermilk, lime juice, olive oil, sugar, 1/2 teaspoon of salt and 1/2 teaspoon of pepper together in a medium bowl and mix until the ingredients are blended. add the avocado and mash the avocado into the dressing with a fork. stir in the chicken until it is fully combined into the avocado mixture. season the chicken with salt and pepper to taste.
place a heaping 1/2 cup of the chicken salad on each 