Chicken Avocado Sandwich
Servings
4Serving size
1 sandwich with 3 ounce chicken and 2 Tbsp avocado spread
COOKING TIME
30 minutes
This recipe requires that you use leftover, pan-roasted chicken thighs from the recipe Sheet Pan Roasted Chicken and Vegetables.
Ingredients
| 1 medium Avocados, raw |
| 2 tsp. Lime juice, raw (or lemon juice) |
| 1/2 tsp. Garlic powder |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 8 slices Whole wheat bread |
| 12 ounces Boneless, skinless chicken thighs (roasted, see recipe for Sheet Pan Roasted Chicken and Vegetables) |
| 1 medium Cucumber (cut into 16 slices) |
| 1/2 cup Fresh spinach |
Instructions
Gather all ingredients and equipment.
For the Avocado Spread:
In a small mixing bowl, mash the avocado with a fork.
Add the lime juice, garlic powder, salt, and pepper, and mix to combine. Set aside.
For the Sandwich:
If desired, toast the bread.
Thinly slice the chicken.
Spread 2 Tbsp avocado spread onto each of 4 pieces of bread.
Build 4 sandwiches by layering the cucumber onto the avocado-topped bread, followed by the chicken, spinach, and then topping with another piece of bread.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.