This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chicken and avocado bagels
Bagels filled with herby cream cheese, topped with morsels of fried chicken and slivers of avocado.
55 K 4.2/5 (5 reviews)
40 min.
Easy
12.35 €
4 bagels
9 IngredientsLast modified on: June 2nd 2021
1 
150 g cream cheese
2 tablespoons herbs of your choice
250 g chicken breast
3 tablespoons 
1 tablespoon chilli spices (optional)
4 bagels
1 
4 leaves lettuceTimes for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 3 min.
Put 150 g cream cheese into a bowl with the chopped herbs and shallot. Salt and pepper according to the cheese you are using.
Stage 3 - ⌛ 1 min.
Stage 4 - ⌛ 5 min.
Cut 250 g chicken breast into strips, then salt and pepper.
Stage 5 - ⌛ 10 min.
Pour 3 tablespoons olive oil into a frying pan on high heat. When good and hot, add the chicken pieces.
Fry until nicely browned, then take off the heat.
Fry until nicely browned, then take off the heat.
Stage 6 - ⌛ 1 min.
To pep up the flavour, you can add 1 tablespoon chilli spices at the last minute, but this is not essential.
Stage 7 - ⌛ 1 min.
Slice 4 bagels in half (these bagels are made with cuttlefish ink, hence the black colour).
Stage 8 - ⌛ 3 min.
Lightly toast the bagels (in a toaster or under the grill).
Stage 10 - ⌛ 1 min.
Assemble the bagels
Spread a layer of herby cheese on each bagel half.Stage 11 - ⌛ 1 min.
Add avocado slices on each bagel bottom.
Stage 12 - ⌛ 1 min.
Top with chicken pieces.
Stage 13 - ⌛ 1 min.
Add a lettuce leaf.
Stage 14 - ⌛ 1 min.
Finish with the bagel top.
Prepare all the bagels like this.
Enjoy right away.
Prepare all the bagels like this.
Enjoy right away.
Remarks
Bagels lend themselves, like burgers, to all manner of different fillings, however the fancy takes you. The only common factor is usually the traditional cream cheese, but that said...
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 130 RDI=10 % | 70 RDI=10 % | 1,510 RDI=80 % | 6,330 RDI: 80 % |
| Per 100 g | 10 RDI=4 % | 10 RDI=1 % | 6 RDI=1 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per bagels | 30 RDI=10 % | 30 RDI=3 % | 20 RDI=3 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 4 bagels : 13.60 €
- Per bagels : 3.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken breast
Like these other recipes: Coq au vin, Sautéed turmeric chicken with mushrooms, Chicken club sandwich, Couscous, Lille style chicken, ... See them all 31
Cream cheese
Like these other recipes: Baker's chicken and potato tart, Avocado with gravlax, Avocado and smoked salmon terrine , Spinach and cashew brik rolls, Avocado "tarte fine", ... See them all 15
Lettuce
Like these other recipes: Chicken nems, "Jules Bonnot" salad, Green avocado salad, How to prepare a lettuce, Chicken and Avocado Salad, ... See them all 27
Other recipes you may also like
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015487 K4.5 45 min.
Paimpol salad
This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette. August 7th 201957 K 13 hours 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020550 K 44.2 14 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.