Description

A fresh and flavorful Chicken Avocado Sandwich featuring tender pan-seared chicken breasts, creamy avocado, crisp lettuce, and juicy tomato slices, all tucked into toasted sandwich rolls with a zesty mayonnaise and Dijon mustard spread. Perfect for a quick and satisfying lunch or light dinner.

Ingredients

Chicken and Seasoning

2 chicken breasts
2 tablespoons olive oil
Salt and pepper to taste

Sandwich Components

1 avocado, sliced
2 sandwich rolls or buns
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 cup lettuce, shredded
1 tomato, sliced

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Instructions

Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance the flavor.
Cook the chicken: Heat olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 7 minutes on each side until golden brown and fully cooked through.
Prepare the spread: While the chicken cooks, combine the mayonnaise and Dijon mustard in a small bowl, mixing thoroughly to create a tangy sandwich spread.
Toast the rolls: Lightly toast the sandwich rolls or buns until warm and slightly crispy, then spread the mayo-mustard mixture evenly on both halves.
Assemble the sandwich: Slice the cooked chicken breasts and place the slices onto the bottom halves of the buns.
Add toppings: Layer avocado slices, shredded lettuce, and tomato slices over the chicken for fresh texture and flavor.
Serve: Place the top halves of the buns on the sandwiches and serve immediately for best taste and texture.

Notes

Chicken breasts can be butterflied for faster cooking if desired.
Use ripe avocados for creaminess and best flavor.
To add extra flavor, consider adding a sprinkle of smoked paprika or garlic powder to the chicken before cooking.
Sandwich rolls can be substituted with whole grain buns for a healthier option.
Leftover chicken can be stored refrigerated and used within 2 days.