Open-Faced Chicken Club Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This flavorful sandwich will add brightness to even the coldest winter day. Serve it with fresh seasonal citrus or other fruit. Ingredients:
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 |
Directions:
1. 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.
2. 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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