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Grilled Chicken Avocado Sandwich with Spicy Sun-dried Tomato Mayo

There’s nothing quite like the simplicity and satisfaction of a good sandwich. This grilled chicken and avocado sandwich is perfect for any occasion, whether a weeknight dinner or a satisfying lunch. The chicken marinates in lemon, olive oil, Italian seasoning, garlic powder, salt, pepper, and honey. And like in any great sandwich, the secret is in the sauce. Trust me, you won’t regret trying out this amazing chicken sandwich recipe. It’s so delicious that you won’t be able to resist adding it to your menu!
5 from 1 vote
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Course: Quick Dinner
Cuisine: American
Keyword: Sandwich
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4 SERVINGS
Calories: 534kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 2 boneless skinless chicken breasts, sliced into 4 thin slices

Marinate Ingredients:

  • 2 tablespoon olive oil
  • 1 tablespoon lemon
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 ground black pepper
  • 2 tablespoon Honey or maple syrup

THE SANDWICHES

  • 4 Ciabatta squares split and toasted
  • 1 ripe avocado sliced
  • 1 cup baby spinach leaves
  • 1 large tomato sliced
  • 1 medium red onion sliced

SPICY SUNDRIED TOMATO MAYO:

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 tablespoon adobo chipotle pepper
  • 1/4 teaspoon black pepper
  • pinch kosher salt
  • 1 1/2 tablespoons oil-packed sun-dried tomatoes

Instructions

How to make this Grilled Chicken Avocado Sandwich

  • Prepare the chicken: Place your hand on top of each chicken breast and carefully slice each breast in half, lengthwise. Make sure to trim any excess fat from the chicken. Place the chicken in a mixing bowl or a ziplock bag for easy cleanup.
  • Prepare the marinade: In a medium bowl, combine the lemon, olive oil, Italian seasoning, garlic powder, salt, pepper, and honey, and mix well to combine.
  • Marinate the chicken: Pour the marinade on the chicken, cover, and marinate for at least 30 minutes.
  • Cook the chicken: Heat a grill, grill pan, or cast iron pan to medium heat. Place the chicken on the grill and cook each piece for 3 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. You can use a meat thermometer to ensure you have reached the right temperature. This will help you ensure that the chicken is fully cooked and safe to eat. Take the chicken off the grill, put it on a plate, and keep it aside. Let it rest until it is time to assemble the sandwich.
  • Prepare the sauce: To make the sauce, add all ingredients to a small bowl and mix well to combine into a thick, silky sauce.
  • Assemble the sandwich. To assemble the sandwich, spread some sauce on each half of the bread. I use Ciabatta Square, which I like for this type of recipe. I also used it for this EASY BRUSCHETTA RECIPE. Layer the baby spinach on the bottom of the bread, then add chicken and avocado slices, and top it off with sliced tomatoes and red onions. Add more sauce on top. Finish by placing the top bun. And Enjoy! This recipe makes four sandwiches.

Nutrition

Calories: 534kcal | Carbohydrates: 47g | Protein: 8g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 772mg | Potassium: 560mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1256IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 1mg