Wo-chicken Avocado Club Recipe

Prepare and season chicken

If using pre-cooked chicken, roughly shred or dice to yield about 2 cups. If starting raw: pat 2 medium chicken breasts dry and season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder.

Cook chicken (if raw)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then shred or dice.

Finish chicken

If using pre-cooked chicken, warm the 2 cups in the skillet with the oil over medium heat for 2-3 minutes to incorporate the seasonings and remove any cold spots. Taste and adjust salt/pepper if needed. Keep warm while you prepare other components.

Make avocado spread

Halve and pit 1 ripe avocado. Scoop flesh into a small bowl and mash with a fork until mostly smooth. Stir in 2 tablespoons Greek yogurt (or mayo), 1 teaspoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Set aside.

Cook bacon

In a clean skillet over medium heat, add the 8 bacon slices and cook, turning occasionally, until crispy, about 8-10 minutes. Transfer to a paper towel–lined plate to drain.

Toast bread

Spread softened butter on one side of each of the 8 bread slices. Heat a large skillet or griddle over medium heat. Place buttered-side-down 4 slices in the skillet and toast until golden, 1-2 minutes; if you prefer, toast all slices. Remove and keep warm.

Assemble sandwiches

On the unbuttered side of 4 bread slices, spread a generous layer of avocado mixture. Divide the warm seasoned chicken evenly among the 4 slices (about 1/2 cup per sandwich). Top each with a slice of cheese, 2 bacon strips, tomato slices (2–3 slices per sandwich), a lettuce leaf, and optional thin red onion slices and fresh herbs. Drizzle hot sauce if using.

Finish and serve

Top each sandwich with the remaining toasted bread slices, buttered side up. Press gently and, if desired, return to the skillet and grill for 1 minute per side to melt cheese and warm through. Cut sandwiches in half and serve immediately.

Serve with pickles, chips, or a simple side salad. Leftover avocado spread will darken—store separately in an airtight container with a thin film of lime juice on top and refrigerate up to 24 hours.