If you told me I’ve been on an avocado kick lately, I’d say you wouldn’t be wrong. I guess my mom noticed too because she called me telling me to try making a sandwich with an avocado spread. Just further proving moms are always right, this came out so delicious. Plus it’s a great, healthy meal that took me 15 minutes to whip up (since the chicken was already done). Apologies for the less-than-perfect picture — I was on a time crunch and snapped these quickly with my phone!
It’s essentially chicken with a little modified guac but the mayo makes it a little more creamy:
Makes 2 servings:
Season 1/2 lb chicken breast with salt, pepper, garlic salt, Mrs. Dash (for chicken), and thyme. Fry until slightly brown with avocado oil or olive oil (I used the former). Cut into pieces.
1/2 red Onion
2 tbs cilantro
1 tsp mayonnaise
Whole wheat sandwich thins (I used Arnold)
Mash avocado in a bowl, then add chopped tomato, red onion, cilantro. Season with salt, pepper, garlic salt, and a dash of chili pepper to taste. Squeeze half a lime over and mix. Then add the a tsp of mayonnaise to smooth it out.
Toast buns, and top with avocado spread. Add pieces of chicken. Eat as a flatbread, or as a sandwich. Both are PRETTY good ;).
I had leftover chicken from the mushroom-honey dijon I made recently, so I just warmed this up using avocado oil and squeezing a lime on top for some more flavor.