Grilled Chicken and Avacodo Sandwich with Pesto Mayo
By á-643
Rate this recipe
4/5
(1 Votes)
Ingredients
- 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
Details
Servings 4
Preparation
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
Assembly:
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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