Description
A quick and delicious Chicken Avocado Sandwich featuring tender pan-cooked chicken breasts, creamy avocado slices, fresh lettuce and tomato, all layered on toasted sandwich rolls with a zesty mayo-Dijon mustard spread. Perfect for a satisfying lunch or light dinner ready in just 20 minutes.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sandwich
- 1 avocado, sliced
- 2 sandwich rolls or buns
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup lettuce, shredded
- 1 tomato, sliced
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt and pepper to enhance flavor.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until they are golden brown and fully cooked through.
- Prepare the spread: While the chicken cooks, combine mayonnaise and Dijon mustard in a small bowl to create a tangy sandwich spread.
- Toast the rolls: Lightly toast the sandwich rolls to add texture and warmth, then spread the mayo-mustard mixture evenly on both halves of each bun.
- Slice the chicken: Once cooked, slice the chicken breasts into thin strips for easy layering in the sandwich.
- Assemble the sandwich: Layer the sliced chicken on the bottom half of each bun. Top with avocado slices, shredded lettuce, and tomato slices for fresh flavor and creaminess.
- Serve: Close the sandwich with the top half of the bun and serve immediately while warm and fresh.
Notes
- For extra flavor, marinate the chicken breasts in olive oil, garlic, and herbs for 30 minutes before cooking.
- Use whole grain or gluten-free buns to customize the sandwich to dietary needs.
- To reduce fat, swap mayonnaise for Greek yogurt in the spread.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Customize toppings by adding cheese or pickles according to preference.
