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
How to Make It
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.
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.
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The avocado/mayo spread is what makes this sandwich wonderful. It's a delicious addition and provides creaminess and flavor without the added fat. Definitely a keeper. Read my entire review at: http://bit.ly/zgjTUA
This was excellent. Definitely would make this again. Fairly easy too. I substituted the lettuce for spinach and I think next time I will cut back on the mayo by 2 tablespoons. Overall, it was delicious.
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