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Avocado Chicken Club Recipe

Name: Kona Grill - Tampas Avocado Chicken Club Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 4 each ciabatta rolls (split horizontally); 2 each boneless skinless chicken breasts (about 6–7 oz / 170–200 g each); 4 slices smoked gouda slices; 1 each ripe avocado; 8 slices applewood smoked bacon; 1 each ripe tomato; 8 leaves green leaf lettuce (or romaine leaves); 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 cups mayonnaise; 1 tsp chipotle in adobo (finely chopped); 1 tsp adobo sauce (from chipotle can); 1 tbs fresh lime juice; 0.5 tsp honey; 0.25 tsp salt; 2 each russet potatoes (medium); 2 cups vegetable oil (for frying or roasting); 1 tbs olive oil (for roasting alternative); 1 tsp cornstarch (optional, for extra crisping); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika (optional)

Inspired by Kona Grill - Tampa

Time1h

Serves2

applewood bacon, smoked gouda, lettuce, tomato, chipotle mayo, ciabatta, fries

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Ingredients

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Sandwich

4 each ciabatta rolls (split horizontally)

2 each boneless skinless chicken breasts (about 6–7 oz / 170–200 g each)

4 slices smoked gouda slices

1 each ripe avocado

8 slices applewood smoked bacon

1 each ripe tomato

8 leaves green leaf lettuce (or romaine leaves)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

Chipotle Mayo

1/2 cups Mayonnaise

1 tsp chipotle in adobo (finely chopped)

1 tsp adobo sauce (from chipotle can)

1 tbs Fresh lime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Fries (side)

2 each russet potatoes (medium)

2 cups vegetable oil (for frying or roasting)

1 tbs olive oil (for roasting alternative)

1 tsp cornstarch (optional, for extra crisping)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

Method

Chipotle Mayo

In a small bowl combine mayonnaise, finely chopped chipotle, adobo sauce, lime juice, honey, and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or acidity by adding more chopped chipotle or lime juice. Refrigerate until assembly.

Fries (side)

Prep (if roasting)

Preheat oven to 425°F (220°C). Wash and scrub potatoes; you can peel if preferred. Cut each potato into 1/3- to 1/2-inch fries. Place cut fries in a bowl of cold water and soak 20 minutes to remove excess starch, then drain and pat completely dry.

Crisp (two options)

For oven-roasted: toss dried fries with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika and 1 tsp cornstarch (if using) until evenly coated. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. For frying: heat 2 cups vegetable oil in a deep pan to 350°F (175°C). Fry potatoes in batches until golden, 3–4 minutes per batch. Drain on paper towels and immediately season with salt and pepper.

Sandwich

Prepare bacon

In a skillet over medium heat, cook 8 slices of applewood bacon until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

Pound and season chicken

Place the 2 chicken breasts between plastic wrap and pound gently with a meat mallet to an even thickness of about 3/4 inch. Brush both sides with 2 tbsp olive oil and season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a little oil if pan is dry. Cook chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and a golden crust forms. In the last 1–2 minutes of cooking, top each breast with 2 slices of smoked gouda, cover the pan briefly to melt the cheese. Remove chicken to a cutting board and let rest 5 minutes.

Prepare bread and produce

While chicken rests, slice ciabatta rolls horizontally and lightly toast cut sides in the same skillet or a toaster until golden, about 1–2 minutes. Slice the tomato into 1/4-inch rounds. Halve and thinly slice or mash the avocado; season avocado lightly with a pinch of salt and a squeeze of lime if desired (lime optional; not included above).

Assemble sandwiches

Spread about 1 to 1.5 tbsp chipotle mayo on both cut sides of each toasted ciabatta. On the bottom half place 2 lettuce leaves, a gouda-topped chicken breast (slice in half crosswise if rolls are smaller), 4 slices of crispy bacon, 2–3 tomato slices, and sliced or mashed avocado. Top with the other roll half. Press lightly and, if desired, secure with a toothpick and cut sandwich in half.

Serve

Plate sandwiches with fries and any extra chipotle mayo for dipping. Serve immediately while chicken is warm and fries are crisp.