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Chicken Sandwich with Avocado Spread

Chicken Sandwich with Avocado Spread


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Ingredients

  • 1/2 avocado, skin removed
  • 1 Tablespoon lemon juice
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 2 slices whole wheat bread
  • 2 slices chicken breasts
  • 1 slice mozzarella cheese
  • 2 slices tomato

Directions

Place the half an avocado in a small bowl. Mash it together with the lemon juice, salt, and pepper. Spread the avocado mixture on each slice of bread. Layer the chicken on one side of the bread. Place the cheese over the chicken and top with the tomato. Place the other piece of bread on top to close the sandwich.

Nutritional Facts

Servings1

Calories Per Serving813

Folate equivalent (total)131µg33%

Riboflavin (B2)0.5mg30.5%


Find the most delicious recipes here

  • 4 skinless, boneless chicken breast cutlets
  • 1/4 cup barbecue sauce
  • Cooking spray
  • 4 slices 2% reduced-fat sharp cheddar cheese
  • Green leaf lettuce leaves optional
  • Tomato slices optional
  • 4 white wheat hamburger buns
  • Spicy Avocado Spread:
  • 1 ripe avocado peeled & coarsely mashed
  • 1 tablespoon jalapeno pepper minced
  • 1 tablespoon red onion minced
  • 1 1/2 tablespoons fresh lime juice
  • 1 clove garlic pressed
  • 2 teaspoons fresh cilantro minced
  • 1/8 teaspoon salt

Pesto Chicken & Avocado Sandwiches

Tasty Grilled pesto chicken, avocado, fresh mozzarella, and tomato dressed with pesto mayo and sandwiched in between two slices of Sara Lee ® Artesano &trade Bread.
Pesto and chicken are a delicious combo and with the addition of avocado, tomato, and mozzarella, you&rsquove got yourself a sandwich that is out of this world. The creaminess of the pesto mayo along with the fresh tomatoes, creamy avocado, and grilled pesto chicken will make your mouth sing. It&rsquos my husband favorite lunchtime sandwich and is probably one of the very few things he knows how to make.The chicken is first marinated in pesto and pan grilled until tender. The remaining pesto is used to make a creamy avocado mayo that can be lightened up with sour cream. I like to make a quick homemade pesto rather than using store-bought pesto but any type of pesto will work.

For the bread, I used Sara Lee ® Artesano &trade Bread to make these delicious sandwiches. Sara Lee Artesano Bread is the ORIGINAL artisan-style sliced bread that the whole family loves. Its thick and soft slices make it a perfect addition to any sandwich and because it&rsquos free of artificial colors, flavors, or high fructose corn syrup, it&rsquos clearly a delicious balanced choice.

You can make the sandwich toasted or untoasted or serve it deli style with cold tomato and mozzarella. To serve the sandwiches toasted, simply melt a tablespoon of butter in a skillet and toast the sandwich after assembling.


Grilled Chicken and California Avocado Sandwich

Grilled chicken and avocado will forever be one of our go-to food combinations. In this hearty sandwich, the chicken is flavored with a delicious homemade Asian marinade. California Avocados and lemon mayonnaise complete the sandwich and fresh microgreens add a bit of crunch.

3 boneless, skinless chicken thighs

2 tablespoons finely chopped scallions

Kosher salt and freshly ground black pepper

4 slices bread, toasted if desired

2 ripe, fresh California Avocados—pitted, peeled and thinly sliced

1 cup pea shoots or other microgreens

1. In a medium bowl, whisk together the ponzu, brown sugar, sesame oil, fish sauce, garlic and ½ of the lemon zest. Add the chicken to the bowl, and using tongs, toss to coat in the marinade. Transfer to the fridge to marinate for at least 30 minutes and up to overnight.

2. While the chicken is marinating, make the lemon mayonnaise. In a small bowl, stir together the mayonnaise, remaining lemon zest, scallions and lemon juice. Season to taste with salt and pepper. Set aside.

3. Heat a grill pan or cast-iron skillet over medium high heat. When hot but not quite smoking, brush with vegetable oil and place the marinated chicken thighs on the grill. Grill until a thermometer reads 165°F when inserted into the thickest part of the meat (or until the juices run clear), 5 to 6 minutes per side. Remove from the grill and rest for 5 minutes. Cut into slices.

4. To assemble the sandwiches, spread the mayo onto one side of two slices of bread, then top with California Avocado, sprouts, the chicken and the remaining bread.


6 Spreads to Elevate Your Sandwich

It would be too difficult to determine which component of a sandwich is the most important. (Dara does a great job of breaking down each one in her post on building a great sandwich!) But in my book, what you spread on the bread is right up there at the top. Not only does it enhance the flavors, it also improves the texture. It&rsquos so sad to be served an otherwise fantastic sandwich that&rsquos completely dry because there&rsquos no spread!

Today I&rsquom sharing 6 ideas for what to spread on your sandwich. I&rsquove included recipes for 4 of them, and they all have just 5 ingredients or less!

1 - Honey Mustard Mayonnaise

Let&rsquos start off with a classic combo: honey mustard mayo! This spread is great for adding a little pizazz to a humdrum sandwich. It has creaminess from the mayo, zing from the mustard, and sweetness from the honey. It can really go with almost any sandwich.

I paired it with a very basic sandwich: butter, lettuce, tomato, muenster cheese, and deli chicken. So classic, so satisfying.

2 - Pesto

Next up, we have one of my favorites: PESTO! This spread really packs a large flavor punch. The basil flavor is WHAM! in your face. The Parmesan adds that cheesy goodness. The nuts give it a lovely rough texture. The garlic lends a tad bit of spiciness. And the olive oil brings it all together into a spread.

If you&rsquod like a really easy recipe for pesto, you can go grab it on my blog. It&rsquos only 7 ingredients&mdash5 if you don&rsquot count salt and pepper.

I made a dynamite sandwich by buttering a slice of bread, adding some spinach and arugula, sundried tomatoes, thinly sliced chicken, and a swipe of the pesto.

You could replace the chicken with shrimp or turkey if you prefer.

3 - Chipotle Mayonnaise

If you like a bit of heat and spice, this Chipotle Mayo is for you! It&rsquos definitely on the bold end of flavors. Plus it&rsquos very easy to make (just 5 ingredients, of course!). The only &ldquospecial&rdquo ingredient required is chipotle pepper powder. You probably have the rest of what you need in your pantry already! Don&rsquot have any mayo on hand? Check out my tutorial for how to make it yourself!

I decided to pair this chipotle mayo with a shrimp sandwich. I spread some butter (duh!) on a piece of bread, put down some broccoli slaw for crunch, arranged the shrimp on top, and spread the chipotle mayo on the other slice of bread. Boom. Flavor town.

I think this would also be excellent on a pulled pork sandwich or even a burger. Mmhmm.

4 - Spicy Avocado

Here&rsquos another one for the spice lovers: Spicy Avocado Spread! I love the richness that avocados give to a sandwich, but I feel that they need some acidity and spice to cut through that creaminess a bit. The heat here comes from an all-time favorite: Sriracha!

This is awesome on a tomato and bacon sandwich. The flavors play so well together, and the spiciness of the avocado spread helps to balance out the bacon. Although, let&rsquos be honest: does bacon really need balancing?

I think this would also be great on a breakfast sandwich or an egg salad sandwich.

4 - Cream Cheese and Chive

This spread is another one of my favorites: Cream Cheese and Chive! I love the tangy and rich cream cheese with the fresh, mild bite of the chives.

This is really really good on a cucumber salmon sandwich. You could also go with just cucumber and this would still be pretty fantastic.

6 - Jam

The idea for this one came from my dad and my friends. The thought of using a sweet jam on a savory sandwich used to be foreign to me. But then I saw my dad eating bread and jam with a slice of cheese on top. Whaaa?! It was apparently something my grandma served him growing up. Then some friends served a turkey sandwich with cranberry sauce. It was so good.

And then I had a chicken curry sandwich spread with apricot jam at a local restaurant. I was sold. Done.

You may think that adding jam to a sandwich is gross, but trust me. It&rsquos really lovely. You don&rsquot have to go overboard: just a thin spread of it will suffice to add that touch of sweetness. Give it a try and tell me what you think!

So there you have it: 6 spreads that will amp up the flavors (and textures) of your sandwich.

If you have a favorite sandwich spread, make sure to share it with us in the comments. We love to be inspired!


Recipe Summary

  • 3 cups (1/2-inch) cubed cooked chicken breast
  • ¼ cup light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup (1/2-inch) cubed avocado (about 1)
  • 4 green leaf lettuce leaves
  • 8 whole wheat bread slices, toasted

Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Serve with: Herbed Tomato-Cucumber Salad

To peel, seed, and dice an avocado, cut into the avocado vertically using a sharp knife you'll hit the large seed in the center, so don't expect to be able to cut all the way through the fruit. Cut around the seed twist both sides. Pull the halves apart. Whack the seed with the knife blade then gently twist the knife, and pull to remove the seed, which will be stuck on the blade. Gently slice several horizontal and vertical lines through the flesh, but not through the skin. Use a spoon to gently scoop the diced flesh from the shell.


Step 3/4

  • 2 chicken breasts
  • chili powder
  • salt
  • meat tenderizer
  • grill pan
  • grill (optional)

Next, prepare the chicken breasts. To ensure that they cook faster and remain juicy, flatten them to approx. 3-cm/1.2-in. thick with a meat tenderizer. Season with chili powder and salt, then fry on the grill for 4 min. on each side. Just before the chicken breasts are done, open up the flatbread and place it on the grill. This will create a nice pattern and make it crispy. You can use a grill pan if you don’t have a grill available.


Grilled Chicken & Avocado Panini

I wish I could have a sandwich every single day. For both lunch and dinner. They're one of my favorite things on earth.

The first thing I missed was when I went gluten-free, was bread. Fresh, homemade, whole-grain bread. We have so many amazing bakeries in my area, it was hard to imagine not being able to eat a slice of their heavenly bread.

Much to my gluten-free heart's delight, I'm noticing more and more local bakeries popping up that bake strictly gluten-free. Some started at the Farmer's Market and have wiggled their way onto the shelves of our local natural food stores. Now there are whole sections of these stores that feature our local gluten-free products. It's amazing to see my community embracing the world of gluten-free living. It brings a smile to my face.

I've never found a gluten-free bread that I truly enjoyed and would, hands down, trade for any gluten filled bread. Udi's is good, but doesn't taste like the homemade bread that I love. It's too starchy for my liking and has a long list of ingredients that I don't recognize. Not my cup of tea. Rudi's unfortunately has dairy, so that's out for me. I needed something natural, whole-grain and delicious. Something that doesn't taste like a piece of gluten-free cardboard.

Then I found West Meadow Farm Bakery. The most amazing gluten-free bread I've ever tasted.

Perfect for sandwiches. Simply, I'm in heaven.

When building the perfect sandwich, I like to start with my base. Today that meant avocados. What could be better then a fresh avocado spread? It's a great alternative to that unhealthy mayo that so many of us have become accustomed to eating.

Next is to think about the veggies. I usually like to add dark leafy greens, but not today. It was all about fresh tomatoes with this recipe. They bring a brightness to this sandwich that is unparalleled.

Lastly it's the protein. Whether it's deli meat, seafood, eggs or grilled chicken, we all know it's important to incorporate lean proteins into each of our meals. My protein of choice for this sandwich? Grilled chicken. It ads the extra pizzazz and helps make the sandwich more satisfying.

To me, this is the picture of a perfect sandwich. All my favorite ingredients tucked in between two slices of amazing gluten-free bread. Avocado, fresh tomatoes and grilled chicken. Light, healthy and deliciously gluten-free.

Since this was a dinner sandwich for me, I wanted something warm. Something melty, oozing with deliciousness. The grilled chicken was also screaming for a bit of a flavor boost, so I figured grilling the whole sandwich would do just the trick.


The exact time for grilling your chicken depends on their actual thickness and heat of your grill. My chicken breasts take around 6-7 minutes per side. You may need to cook more or less depending on the thickness of your chicken. You’ll know your chicken is done when an inserted thermometer reads 155 degrees F. The chicken temperature will continue to rise to 165 while resting.

I have provided instructions in the Teriyaki Chicken Sandwich recipe for how to cook your chicken on the grill or the stove top. If you decide to grill your chicken (smart choice), here are a few tips:

  • Pound chicken even. Boneless, skinless chicken breasts are quite uneven – with one side much thicker than the other. If you cook the chicken uneven like this, then it will cook unevenly – with the thinner side cooking much quicker than the thicker side -resulting in half of the chicken breast being dry. To solve this problem, it is important to pound the chicken even first. To do this, place the chicken between two pieces of plastic wrap or inside a freezer bag and pound with a meat mallet or the side of a can. Take care to pound gently just until it reaches an even thickness.
  • Bring chicken to room temperature. You always want to let your chicken sit at room temperature for at least 20 minutes in order to come to room temperature. This allows the chicken to cook more evenly.
  • Grease Grill. Grease your grill with olive oil and NEVER cooking spray as cooking spray is flammable.
  • Use a thermometer. I highly recommend an instant-read thermometer if you don’t own one otherwise it is always a guessing game as to whether your chicken is cooked which can result in under-cooked or overcooked chicken. A meat thermometer, on the other hand, will deliver perfectly cooked, tender, juicy chicken every time. Your chicken is done when the thermometer registers 165 degrees BUT you will want to remove the chicken when it reaches 155 degrees because it will continue to rise as it rests.


The Execution

1. Preheat the oven to 300°F. Begin separating 3 eggs into to two clean, dry bowls.

2. Add cream of tartar and salt to the whites. Using an electric mixer, whip the egg whites until you see soft, foamy peaks form.

3. In the other bowl, combine 3 oz. of cubed cream cheese with the egg yolks and beat until a pale yellow color.

4. Gently fold the egg whites into the yolks, half at a time.

5. On a parchment paper lined baking sheet, spoon about ¼ cup of the keto cloud bread batter into six rounds. This recipe makes 6 large keto cloud bread.

6. Using a spatula, press gently on tops of the keto cloud bread to form squares. Then sprinkle the tops with garlic powder and bake for about 25 minutes.

7. While the keto cloud bread are baking, cook the chicken and bacon with some salt and pepper.

8. To arrange the sandwiches, begin by combining mayo and sriracha and spread 1/3 onto the underside of three keto cloud breads. Add your chicken on top of the spicy mayo.

9. Add 2 slices of pepper jack cheese, 2 slices bacon, 2 halved grape tomatoes, and spread 2 ounces mashed avocado on top of each sandwich. Season to taste, then top with the remaining keto cloud breads.

This makes a total of 6 half-sandwich servings of Bacon Avocado Sandwich. Each half comes out to be 405.55 Calories, 31.02g Fats, 4.31g Net Carbs, and 24.8g Protein.


Watch the video: GoodLifeBalance Avocado Hähnchen Sandwich


Comments:

  1. Moogura

    Bravo, remarkable idea

  2. Jess

    I think it does not exist.

  3. Goltijin

    old photos

  4. Antfortas

    Yes indeed. I subscribe to all of the above. We can communicate on this theme.

  5. Elvern

    Thanks to the author, keep making us happy!



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