A super delicious chicken sandwich recipe featuring grilled chicken fillets, smashed avocado, red onion, leafy greens and a Roasted Veggie Dip. This is so perfect on toasted wholegrain, wraps or lettuce leaf fillers.
This recipe is a spin off from my roasted veggie dip recipe which was another spin off from my Roasted Tomatoes & Bell Pepper. When you make one dish and use any leftovers by simply re-creating new meals means that you understand the meaning of no waste. The idea in the kitchen is exactly that, not wasting because it's all about recreating/repurposing.
The flavors clearly come together with the roasted veggie dip because that has the roasted sweet bell peppers and juicy tomatoes, fresh lemon, tahini so already you can see that this sandwich doesn't need much else.
What if I don't have the roasted veggie dip and want to make this sandwich now?
Here are your options;
- You can also simply leave it out, it won't be the same taste obviously but remember that you still have chicken, avocado, onion and leafy greens.
- Try using roasted store bought peppers in a jar
- Roasted tomatoes, store bought
- If you can't find these in jars where you are then consider adding the fresh version of these veggies.
- Make the dip. Not only because it makes a fabulous versatile addition to so many alternatives but because it also stores well and makes a distinct difference in this chicken sandwich.
Chicken Sandwich Recipe
Related Recipes
- Chickpea hummus
- Creamy Smashed Chickpeas
- Smashed Chickpeas and Harissa
- Roasted Veggie Dip
Tips On The Ingredients
A complete list of ingredients with quantities and the full method can be found in the recipe card below.
This excludes the roasted veggie dip that you can find in this link.
Chicken Fillets - You can buy chicken breast and butterfly them (slice them open lengthways so they lie flat) because they cook much quicker. You can also get thinly sliced chicken strips or another alternative is a rotisserie chicken.
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No matter which chicken option you go with make sure that it's well seasoned. No bland chicken!
MORE ON OUR FOOD & SPICES
Red Onion - You can also use spring onion, white is also good but I would rather go with either red or the green spring onion.
Avocado - You know that with avocado as great as it is if it's not fresh and bright green it's just a no-no. I would rather use it for something else but don't add a half brown avocado.
Bread - Use your favorite bread or wraps.
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Related Recipe - Roasted Veggie Dip
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Chicken Sandwich Recipe
Ingredients
- 2 chicken fillets strips or rotisserie
- 1 tablespoon oil
- 4 tablespoons roasted veggie dip - 1 x Recipe
- 1 avocado smashed
- ¼ red onion
- mixed leafy greens lettuce, rocket etc.
- salt and pepper to taste
- chili spice or flakes
- bread slices
- ½ juice of fresh lemon
- lettuce leaves plain or a mix of colors and rocket
- micro-greens for topping
Instructions
- Skip these first 3 steps if using rotisserie chicken. Make sure the chicken fillets are room temperature Butterfly the chicken breasts by holding the knife along the long side of the chicken. Slice but not all the way to the end. Flatten it out with your hand. It's now a double sided flat piece, butterfly chicken.
- Season both sides with 13 Spice - For all your chicken dishes - Smell & Taste. Add salt and pepper and a little chili if preferred.
- Heat a skillet/pan add a tablespoon of oil and once hot add the chicken fillets. Cook on medium to high heat. Butterflied chicken cooks quickly and having it on med to high heat ensures a nice quick sear. It should take about 3 minutes per side depending on how thin they are. Leave them to rest before cutting into them.
- Finely slice the onion.
- Mash the avocado using a fork and add a squeeze of fresh lemon juice and season with salt and pepper.
- Toast the bread slices and start with the a spoon of smashed avocado followed by the lettuce leaves, roasted veggie dip, more avocado, greens, onions, dip. Enjoy!
Nutrition
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