Open-Faced Chicken Club Sandwiches

Photo: Johnny Autry; Styling: Mary Clayton Carl

This flavorful sandwich will add brightness to even the coldest winter day. Serve it with fresh seasonal citrus or other fruit.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 18g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 3.4g
  • Protein: 36g
  • Carbohydrate: 22.5g
  • Fiber: 4.8g
  • Cholesterol: 85mg
  • Iron: 2.5mg
  • Sodium: 597mg
  • Calcium: 45mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

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 www.choosemyplate.gov.

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