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Open-Faced Chicken Club Sandwiches

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 23 mins
Total time 23 mins
Yield Serves 4
This flavorful sandwich will add brightness to even the coldest winter day. Serve it with fresh seasonal citrus or other fruit.


  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons canola mayonnaise
  • 1 ripe peeled avocado, coarsely mashed
  • 4 (1-ounce) slices sourdough bread, toasted
  • 4 pieces green leaf lettuce
  • 2 plum tomatoes, each cut into 6 slices
  • 4 slices center-cut bacon, cooked and drained

Nutrition Information

  • calories 400
  • fat 18 g
  • satfat 3.3 g
  • monofat 9.2 g
  • polyfat 3.4 g
  • protein 36 g
  • carbohydrate 22.5 g
  • fiber 4.8 g
  • cholesterol 85 mg
  • iron 2.5 mg
  • sodium 597 mg
  • calcium 45 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove from pan; let stand 5 minutes. Slice.

  2. Combine remaining 1/8 teaspoon salt, juice, mayonnaise, and avocado in a small bowl; stir until well blended. Spread about 3 tablespoons avocado mixture over each bread slice. Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit