Chipotle Grilled Chicken Avocado Sandwich (Printer-Friendly)
Smoky chipotle-marinated chicken grilled and stacked with avocado, lettuce, tomato and lime mayo on toasted rolls.
# What You'll Need:
→ Chipotle Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons chipotle peppers in adobo sauce, chopped
04 - 1 tablespoon fresh lime juice
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
→ Sandwich Assembly
10 - 4 sandwich rolls or ciabatta buns, split (gluten-free if desired)
11 - 1 large ripe avocado, sliced
12 - 4 romaine lettuce leaves
13 - 1 ripe tomato, sliced
14 - 1 small red onion, thinly sliced
15 - 4 tablespoons mayonnaise
16 - 1 teaspoon fresh lime juice
17 - Pinch of kosher salt
18 - 1 tablespoon fresh cilantro, chopped (optional)
# How to Make It:
01 - In a mixing bowl, combine olive oil, chopped chipotle peppers in adobo sauce, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Stir until a smooth paste forms.
02 - Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, coating evenly on all sides. Marinate at room temperature for at least 20 minutes, or refrigerate for up to 4 hours for deeper flavor.
03 - Preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Grill the breasts for 6 to 7 minutes per side, until fully cooked through with an internal temperature of 165°F and attractive char marks. Transfer to a plate and rest for 5 minutes before slicing.
04 - While the chicken rests, place the split sandwich rolls cut-side down on the grill or in a toaster. Toast until lightly golden and crisp, about 1 to 2 minutes.
05 - In a small bowl, whisk together the mayonnaise, lime juice, and a pinch of salt. Fold in the chopped cilantro if using. Taste and adjust seasoning as needed.
06 - Spread a generous layer of lime mayo on the bottom half of each toasted roll. Layer with romaine lettuce, sliced grilled chicken, avocado slices, tomato rounds, and red onion. Cap with the top halves of the rolls and serve immediately with an optional squeeze of fresh lime.
# Expert Advice:
01 -
- The chipotle marinade works its magic in just twenty minutes, so you barely have to plan ahead.
- Creamy avocado and tangy lime mayo balance the heat in a way that keeps you going back for another bite.
- It is versatile enough for a quick dinner or a weekend cookout with friends who think they do not like spicy food.
02 -
- Do not skip the resting step for the chicken because slicing too early turns juicy meat into a dry disappointment.
- A grill pan on the stove works just as well as an outdoor grill if you preheat it thoroughly until it almost smokes.
03 -
- Pound the chicken breasts to even thickness before marinating so they cook uniformly instead of drying out on the thin end while the thick end is still raw.
- Mash half an avocado into the lime mayo for an even creamier spread that holds the sandwich together beautifully.