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Grilled Chicken Avocado Club
Andre Lewis

Grilled Chicken Avocado Club

Fresh grilled chicken makes this club more substantial than the deli-counter version. Avocado replaces some of the mayonnaise, but bacon still brings the salty snap a club needs. Let the chicken rest before slicing so hot juices don't soak the toast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 slices whole-wheat sandwich bread
  • 1 lb boneless skinless chicken breast cutlets
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 8 slices cooked bacon
  • 1 large avocado thinly sliced
  • 8 leaves romaine lettuce
  • 1 large tomato cut into 8 slices
  • 1/3 cup mayonnaise

Method
 

  1. Heat a grill pan over medium-high heat and rub the chicken cutlets with the oil, salt and black pepper.
  2. Grill the chicken for 4 to 6 minutes per side until marked and the thickest part reaches 165°F.
  3. Rest the chicken for 5 minutes, slice it across the grain and toast the bread until crisp.
  4. Spread the toast with mayonnaise and build the first layer with chicken, avocado and lettuce.
  5. Add a second toast slice, mayonnaise-side up, followed by bacon, tomato and more lettuce.
  6. Close with the final toast, secure each club with 4 picks and cut it into 4 triangles.