Open-Faced Chicken Club Sandwiches from Cooking Light

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

Yield: 4 servings
Community Recipe from


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


  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; saute 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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