Chicken Avocado BLT2019-07-02T16:06:45-04:00

Chicken Avocado BLT

Presented by The Beam Yard at the Steel Club

INGREDIENTS

  • Chicken marinade (below)
  • 1 piece boneless skinless chicken breast
  • 2 slices sourdough bread
  • 2 T softened butter
  • 1 ripe Haas avocado
  • 3 slices cooked apple smoked bacon (or bacon of choice)
  • 2 large leaves lettuce of choice
  • 2 slices ripe Jersey tomatoes
  • 3 T Garlic-Herb Mayonnaise* or your mayonnaise of choice

Marinade for chicken:

  • 4 T olive oil
  • 1 tsp. chopped fresh garlic
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary

Garlic-herb mayonnaise (mix in bowl, cover, and chill):

  • 1/4 cup good quality mayonnaise
  • 1/2 T chopped fresh parsley
  • 1 sliced green onion (green part only)
  • 1/2 tsp. chopped fresh tarragon
  • 1/2 tsp. chopped fresh garlic
  • 1/2 tsp. sugar
  • 1tsp. fresh lemon juice
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. Colmans Mustard powder

DIRECTIONS

Mix marinade ingredients together in a small bowl, add chicken breast, and toss to coat. Cover bowl in plastic wrap and refrigerate for 30 minutes.

To make sandwich: Start grill or preheat sauté pan. (Pan searing works just as well.) Place marinated chicken breast on grill; after 3 minutes rotate chicken 90 degrees. In another 3 minutes turn the chicken over and cook for another 3 minutes, then rotate chicken another 90 degrees and cook for a final 3 minutes. (You should have perfect grill marks.) Make sure chicken is cooked to at least 165°F.

Butter each side of the sourdough bread and place on grill just long enough to put grill marks on bread, turning frequently. Spread 3 tablespoons mayonnaise on one side of sourdough bread and place grilled chicken on mayonnaise. Cut avocado in half and remove pit. Cut entire avocado in thick slices and arrange over chicken, then top with bacon, tomato, and lettuce. Place the other slice of the sourdough bread on top and enjoy.

Serves 1

As seen in the Summer/Fall 2019 Issue

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