Olympic Avocado Sandwich

Olympic Avocado Sandwich

Recipe by Created by Jane Griffin (BSc RD SENr), Sports Dietician and Nutrition Consultant


Mash the avocado, in a bowl using the back of a fork, until it reaches a spreadable consistency, but remains slightly chunky. Then spread a layer of avocado onto one side of each slice of bread. Slice or shred the chicken and place on top, followed by the cherry tomatoes, olives, walnuts, and watercress. Lastly, drizzle each sandwich with a little dressing and top with the remaining slices of bread.


4 Servings

Total Time

10 Minutes


2 very ripe Peruvian Hass avocados, halved and pitted (a thick layer instead of butter or margarine)

8 slices white bread

1 large chicken breast, cooked

12 cherry tomatoes, cut in half

8 black olives, pitted, cut in half

Small handful walnut pieces (optional)

Handful watercress

Drizzle classic vinaigrette dressing with crushed garlic