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Grilled Chicken and Avacodo Sandwich with Pesto Mayo


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  • 2 boneless skinless chicken breasts
  • 1 tsp olive oil
  • 2 T BBQ sauce
  • salt and pepper
  • Pesto Mayo
  • 1/2 C pesto
  • 2 T mayo
  • 1 tsp Dijon Mustard
  • Sprout Salad
  • 2 cups sprouts
  • 1/2 red pepper finely diced
  • 1 T olive oil
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • toss lightly and divide into 4 portions


Servings 4


Step 1

For Chicken:
Combine olive oil, bbq sauce and s and p and chicken in bowl and coat evenly. Grill on med high for 3-5 minutes each side or until done when sliced through thickest part of the breast. Set aside to cool, then thinly slice on the diagonal.

Pesto Mayo:
Mix together until smooth

Spread bottom slice of foccacia with pesto. Top with sliced avacado, chicken and sprout salad.

Try adding shaved Asiago cheese and sliced tomatoes.

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