Chicken Avocado Sandwich Recipe
A grilled chicken breast topped with fresh avocado, pico de gallo, butter leaf lettuce, tomato and poblano avocado ranch. Served on Stonefire Naan Bread.
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Ingredients
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Chicken
Toppings
Bread
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them well with the marinade. Let them sit for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
Assembly
- 3
- 4
Assemble the Sandwich
Lay out the naan bread. On one piece, layer the butter leaf lettuce, followed by the sliced grilled chicken. Spread the mashed avocado on top of the chicken, then add pico de gallo and diced tomato. Drizzle with poblano avocado ranch dressing.
- 5
Complete the Sandwich
Top with the second piece of naan, cut the sandwich in half if desired, and serve immediately.
