- 4
Ingredients
- 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
- Nonstick cooking spray or neutral oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 small clove garlic (or 1/2 of a larger clove)
- 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
- 1 avocado, peeled and pitted
- 7 ounces Greek yogurt
- 1 tablespoon honey
- 2 teaspoons fresh lemon juice
- 2 teaspoons white balsamic vinegar
- 1/4 teaspoon ground white pepper
- 4 hamburger buns or sandwich rolls
- 1 cup fresh baby spinach leaves
Preparation
Step 1
Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes.
Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.