CHICKEN BACON AVOCADO SANDWICH
This is a copycat of Kneader's turkey bacon avocado sandwich except we subbed the turkey for rotisserie chicken. The copycat sauce was just as good and has just 3 simple ingredients!
Provided by Natasha of NatashasKitchen.com
Categories Easy Peasy
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, stir together: 1/2 cup mayo, 2 Tbsp sour cream and 2 tsp mustard.
- Focaccia bread, Sauce, Provolone Cheese, Chicken, bacon, lettuce, tomato, purple onion, avocado, salt & pepper and top it with the second piece of focaccia spread with sauce.
- Slice the sandwich in half and serve. This is a sandwich you'll make again and again. Keep this one in mind when you have company over and you want to impress them but don't have a ton of time to cook :).
CHICKEN AVOCADO AND BACON SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
- Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
- Chill the chicken until fully cooled.
- Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
- Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
- Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
- Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.
CHICKEN, AVOCADO, AND BACON SANDWICH
This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.
Nutrition Facts : Calories 552 g, Fat 37 g, Fiber 4 g, Protein 22 g
GUACAMOLE CHICKEN SALAD SANDWICHES
Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
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