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Monday, March 4, 2013

Grilled Chicken Sandwich with Avocado Mayo

I have to laugh a little here, I ended up grabbing thin sliced chicken breasts instead of regular ones and as I looked at the picture, I noticed how sad and thin that piece of chicken really is.  Now what might shock you is this... I'm ok with it.  Well, I mean I would have loved to have gotten a better shot, BUT.. the sad little piece of chicken is ok.. cause the sandwich was DA BOMB!  Wow, maybe I'm understanding the point of my blog a little more today... it's actually about the recipe, not necessarily about my photo taking abilities :)

I had a killer weekend..... must have done something to mature me..  HA!!

Grilled Chicken Sandwich with Avocado Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
2 boneless, skinless chicken breasts, flattened to an even thickness
olive oil
1 teaspoon Herbs de Provence (or any spice you like, really)
1/2 teaspoon garlic salt
black pepper
For the avocado mayo -
1/2 avocado
2 Tablespoons mayonnaise
1 teaspoon lime juice
1/2 teaspoon Tabasco (or Frank's)
salt and pepper
For the sandwich -
Steak or Hoagie rolls
Green leaf lettuce leaves
Cucumber slices

Rinse chicken and pat dry with a paper towel.  Drizzle olive oil over both sides of each piece of fish.  Season evenly with herbs, garlic salt and pepper.  Cover and place in refrigerator for 1-2 hours.

Preheat grill to 375 degrees.  Clean and oil grill grates.  Place chicken over direct heat and grill 5-9 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest.  Place rolls on grill for 2-3 minutes per side to get them nice and toasted.

While the chicken is resting, make the mayo by adding the avocado to a small bowl and smashing it up with a spoon or fork.  Stir in the mayo, lime juice and hot sauce.  Season with salt and pepper to taste.

To build the sandwich, slather on the avocado mayo, top with lettuce, cucumber and chicken.  Serve immediately and enjoy!

One Year Ago:  Sweet Pepper Beef Stir-Fry
Two Years Ago:  Applesauce Bars
Three Years Ago:  Italian Style Tilapia


StephenC said...

When I first saw that piece of chicken, and before I began reading, I did think it looked a bit forlorn. But for a sandwich it presents the opportunity for a bunch of different flavors and textures that a fatter piece might not, especially if you actually want to eat it without distorting your mouth like Jim Carrey.

Big Dude said...

I'm thinking your sauce would be good on a sandwich without the chicken so I can see how thin would work.

Pam said...

First of all, the picture is great! I actually think I would prefer the thinner chicken in the sandwich - it'd make it easier to eat! The avocado mayo sounds like the perfect addition to this delicious sandwich.

Yenta Mary said...

It's about YOU and the fabulous person you are - that's why *I* come to visit! Then it's about the food - new ideas, or merely temptation. After that, it's about the photos - they're so much harder to take than people realize. We don't have stylists and 50 sets of dishes and mood lighting and 43 tablecloths to choose from - most of the time, I have to shove books and papers off the table to plop a plate of food onto it! But I think this photo looks fabulous - beautiful color, it's completely tempting ... :)

Cranberry Morning said...

I can do this! I have the ingredients if I use that avocado before it gets any softer. And I love the thought of avocado mayo. Sure looks good to me, Jenn!

Debra Hawkins said...

Avocado Mayo?!? It sounds delicious. I am an avocado addict!

Chris said...

Now that puts Subway to shame!