Grilled Chicken Avocado Sandwich (Printer-Friendly)
Tender spiced grilled chicken with mashed avocado, tomatoes, and red onion on toasted bread.
# What You'll Need:
→ Chicken Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon lemon juice
→ Sandwich Assembly
08 - 4 sandwich rolls or ciabatta buns, split
09 - 1 large ripe avocado
10 - 1 small red onion, thinly sliced
11 - 1 medium tomato, sliced
12 - 1 cup baby spinach or lettuce
13 - 4 slices Swiss or cheddar cheese (optional)
14 - ¼ cup mayonnaise
15 - 1 tablespoon Dijon mustard
# How to Make It:
01 - Butterfly each chicken breast by slicing horizontally through the center, creating 4 thinner, even cutlets for faster and more uniform grilling.
02 - In a mixing bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add the chicken cutlets and toss to coat evenly. Allow to marinate for at least 10 minutes at room temperature.
03 - Preheat a grill or grill pan over medium-high heat. Place the marinated cutlets on the grill and cook for 4 to 5 minutes per side until fully cooked through with defined char marks and an internal temperature of 165°F.
04 - While the chicken grills, halve and pit the avocado. Scoop the flesh into a small bowl and mash with a fork, seasoning with a pinch of salt and pepper to taste.
05 - In a separate small bowl, combine the mayonnaise and Dijon mustard, stirring until smooth and well blended.
06 - Place the split sandwich rolls or ciabatta buns on the grill cut-side down for 30 to 60 seconds until lightly golden and crisp.
07 - Spread a generous layer of Dijon mayo on the bottom half of each toasted roll. Layer with spinach or lettuce, a grilled chicken cutlet, a slice of cheese if desired, tomato slices, thin rings of red onion, and a hearty spoonful of mashed avocado. Cap with the top half of the roll.
08 - Serve the sandwiches immediately while the chicken is still warm and the rolls are crisp.
# Expert Advice:
01 -
- The smoked paprika marinade does most of the work for you while you prep everything else.
- Creamy avocado and zesty Dijon mayo together create a sauce situation you will want on every sandwich from now on.
02 -
- Do not skip the butterflying step because thick chicken breasts will burn on the outside before cooking through on the grill.
- Let the chicken rest for two minutes after grilling so the juices redistribute instead of running out onto your bread.
03 -
- Pound the butterflied cutlets slightly so they cook evenly and you never get a thick undercooked spot in the center.
- Press the avocado spread all the way to the edges of the bread because every bite deserves that creaminess.