Avocado and Chicken Summer Sandwich

By Paisan

Ingredients

• virgin olive oil 1/2 long French baguette 15 ounces goat cheese, softened 3/4 cup packed arugula 2 large, ripe avocados, seeded, peeled, and cut into 1/2
• inch slices Kosher salt Pepper 2 tablespoons basil pesto

Details

Servings 1
Adapted from oldwayspt.org

Preparation

Step 1

Instructions:

Place the chicken and salad dressing in a bowl and stir until the chicken is well coated. Refrigerate for 30 minutes. Brush both sides of the onion with the olive oil and set aside on a plate.

Heat a grill to medium-high. Lightly oil the hot grill. Grill the chicken and onion until the chicken is no longer pink inside and the onions are tender and lightly charred, about 5 to 6 minutes per side.

Let the chicken cool slightly; slice into thin strips. Separate the onion into individual rings.

Slice the baguette all the way through lengthwise. Spread the goat cheese evenly on the bottom half. Top with the chicken, onion, arugula, and avocado. Season with salt and pepper to taste.

Spread the pesto on the top half of the baguette. Close the sandwich, cut into individual sandwiches and serve.

Nutritional Analysis: Calories: 410, Fat: 22g; Saturated Fat: 5g; Sodium: 580mg; Carbohydrates: 35g; Fiber 4g; Protein: 22g
Yield: 4 Servings