Grilled Chicken Focaccia

By 1For_Him

Ingredients

• Creamy Basil Aioli:
• 6-8 Boneless Skinless Chicken Breast Tenderloins
• 1 herbed focaccia bread, cut into quarters, split in half, toasted
• 1/2 cup spinach, fresh, stemmed, chopped
• 12 spears, asparagus, fresh, grilled
• 1/4 cup roasted red bell pepper strips, canned, drained
• 3/4 cup mayonnaise, commercially prepared
• 1 1/2 Tablespoons basil leaves, fresh
• 2 cloves garlic, roasted
• 1/2 teaspoon lemon juice
• Kosher salt & black pepper, to taste

Details

Adapted from natureraisedfarms.com

Preparation

Step 1

Preheat open-flame grill to medium heat. Grill chicken tenders for 4-5 minutes on each side or until chicken reaches internal temperature of 165°F or until chicken is no longer pink.

Combine mayonnaise, basil, garlic, lemon juice, salt, and pepper in a food processor bowl and pulse until smooth; set aside.

Assembly:
Place top and bottom focaccia on clean work surface. Evenly divide aioli on each half, layer on each bottom half in the following order: 2 Tablespoons spinach, 3 asparagus spears, 1-2 chicken tenders, and 1 Tablespoon of red bell pepper. Close sandwich with top bun. Serve with baked chips or seasonal fresh fruit.