Restaurants›Scaddabush Italian Kitchen & Bar Barrie›Chicken Avocado Blt Recipe

Chicken Avocado Blt Recipe

Inspired by Scaddabush Italian Kitchen & Bar Barrie
Time35m
Serves4

Make Chicken Avocado Blt Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the sandwich

For seasoning the chicken (if using raw)

Method

Prepare the chicken (skip if using pre-cooked)

1

Season chicken

Pat the chicken breasts dry with paper towels. In a small bowl combine 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp garlic powder, and 0.5 tsp smoked paprika. Rub the mixture evenly over both sides of the chicken breasts and drizzle with 1 tablespoon olive oil.

2

Cook chicken

Heat a skillet over medium-high heat. When hot, add the seasoned chicken and cook 5-7 minutes per side (depending on thickness) until internal temperature reads 74°C (165°F). Remove from pan and let rest 5 minutes, then slice or shred into bite-sized pieces to make 2 cups cooked chicken.

Prepare bacon and toast bread

3

Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain. When cool, halve or keep whole depending on sandwich preference.

4

While bacon drains, melt 2 tablespoons butter (optional) in a clean skillet or spread onto bread slices. Toast 8 slices of bread in the skillet or in a toaster until golden and crisp, about 2-3 minutes per side in the skillet or 3-4 minutes in a toaster.

Make avocado spread and dressing

5

Halve and pit 1.5 avocados. Scoop flesh into a bowl and mash gently with a fork until mostly smooth but slightly chunky. Stir in 1 teaspoon lemon juice and a pinch (about 1/4 tsp) of salt and 1/8 tsp black pepper to prevent browning and season.

6

In a separate small bowl, mix 4 tablespoons mayonnaise with 1 teaspoon Dijon mustard and a pinch of black pepper to create a tangy spread. Adjust seasoning to taste.

Assemble the sandwiches

7

Spread about 1/2 tablespoon of the mayonnaise-mustard mixture on one side of each toasted bread slice (total 8 slices).

8

On four of the prepared bread slices, spread about 2-3 tablespoons of the mashed avocado (use remaining avocado as desired).

9

Evenly distribute the cooked chicken (about 1/2 cup per sandwich) over the avocado layer.

10

Place two slices of crisp bacon on top of the chicken for each sandwich (or equal portion of the 8 slices).

11

Top bacon with 2-3 slices of tomato (about 1/4-inch thick) and one leaf of lettuce per sandwich.

12

Season the tomato lightly with a pinch of salt and a grind of black pepper. Close sandwiches with the remaining toasted bread slices, mayonnaise side down.

13

If desired, press sandwiches in a sandwich press or return to a skillet and cook 1-2 minutes per side to warm through and compress slightly. Slice each sandwich in half and serve immediately.