YIELD: 4 servings | TIME: 20 minutes
Yucatán Chicken Salad Sandwiches

Yucatán Chicken Salad Sandwiches


  • 1.5 lbs boneless, skinless chicken thighs
  • Kosher salt
  • This Little Goat went to Yucatán
  • 2/3 cup Kewpie mayo (or regular mayo)
  • Cooking oil, such as canola or vegetable oil
  • 8 slices of your favorite bread
  • 1 large avocado
  • Small bunch of kale


  1. Season the chicken on all sides with kosher salt. Toss with about 1/4 cup This Little Goat went to Yucatán until well coated.
  2. Heat a large skillet, grill, or griddle over medium-high heat and coat with a drizzle of cooking oil. Once hot, add in the marinated chicken. Sear until golden brown on both sides, about 3-4 minutes per side. Reduce the heat to medium and continue cooking until the chicken is cooked through, about 5-7 minutes more. Or transfer the chicken to a 375 F oven until cooked through. Let rest before shredding.
  3. In a food processor, add avocado, 1/2 cup mayo, and a pinch of salt. Pulse until smooth and creamy.
  4. Once chicken has cooled, shred it and toss with 2 tbs each of This Little Goat went to Yucatán and mayo.
  5. Spread avocado mayo onto your sliced bread. Top with crispy kale and a scoop of your chicken salad. Enjoy! 

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