once upon a time, i hated avocados. now, i am kicking my own ass for all that lost time i could have spent eating them. i love them whole, diced, mashed, whatever. i especially love them mixed up with other things and slathered onto sandwiches. this particular sandwich ended up being a last minute dinner thanks to laziness (i didn’t want to make stuffed chicken breasts last saturday after all so we traded that in for a frozen freschetta and saved the chicken for last night) and a trip to the library in which i picked up this book and flipped immediately to this recipe. Avocado spread, barbecued chicken all on a wheat bun? yes please.
Barbecue Chicken Sandwich with Spicy Avocado Spread
recipe from Cooking Light’s Fresh Food Fast
chicken breasts, pounded thin
salt and pepper
your favorite barbecue sauce
an avocado, sliced and mashed
some red onion, finely diced
a jalapeno or serrano, finely diced
garlic cloves, minced
more salt and pepper
lettuce (we used spinach actually) and/or tomato
drizzle lemon juice and sprinkle salt and pepper on your breasts (hee). grill these on your grill or on a grill pan until they’re pretty much done. brush the barbecue sauce on the chicken. grill for a few minutes longer, if you like the sauce to be nice and shellacked on the chicken. remove from the heat. warm your buns (double hee). while that’s happening, mix the mashed avocado with the chile, red onion, garlic and lime juice. salt and pepper to taste. spread this onto the bottom of the warmed sandwich bun. layer the lettuce and tomato on top of it. then place your chicken on that. top with the other half of the bun.
i served this sandwich with cauliflower, tossed with olive oil, salt, pepper, and red pepper flakes roasted in the oven until browned and tender.
Cooking Music: Fanfarlo (again).