Grilled Chicken Sandwich (Print Version)
# Ingredients:
→ Marinade
01 -
60 ml olive oil
02 -
2 tablespoons lemon juice
03 -
1 tablespoon honey
04 -
1 tablespoon garlic herb seasoning
→ Sandwiches
05 -
4 thin sliced chicken breasts
06 -
8 strips of turkey bacon
07 -
4 slices of cheddar cheese
08 -
1 ripe avocado, thinly sliced
09 -
1 large tomato, sliced
10 -
1 red onion, sliced
11 -
2 cups spring mix lettuce
12 -
4 brioche buns
13 -
Butter for toasting buns
→ Mustard Aioli
14 -
120 ml mayonnaise
15 -
2 tablespoons Dijon mustard
16 -
2 tablespoons coarse grain mustard
→ Chipotle Ranch Dressing
17 -
240 ml mayonnaise
18 -
180 ml buttermilk
19 -
2 cloves garlic, minced
20 -
2 green onions, white and light green parts chopped
21 -
3 teaspoons canned adobo sauce
22 -
1 tablespoon lime juice
23 -
1/2 teaspoon onion powder
24 -
1/2 teaspoon garlic powder
25 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Combine olive oil, lemon juice, honey, and garlic herb seasoning in a large bowl. Add chicken breasts, turning to coat completely. Allow to marinate for 5-10 minutes.
02 -
Preheat grill to medium-high heat. Have all sandwich components ready for assembly.
03 -
Heat 2-3 tablespoons olive oil in a skillet over medium heat. Cook turkey bacon in batches, 3-4 slices at a time, for 2-3 minutes per side until crispy. Transfer to paper towel-lined plate to drain excess oil.
04 -
Remove chicken from marinade (discard remaining marinade) and place on preheated grill. Cook for 3-5 minutes per side, depending on thickness. Place cheese slice on each chicken breast during final minutes of cooking, closing grill lid to melt cheese.
05 -
Spread a thin layer of softened butter on cut sides of brioche buns. Place on grill butter-side down and toast lightly for about 1 minute until golden.
06 -
In a small bowl, thoroughly combine mayonnaise, Dijon mustard, and coarse grain mustard.
07 -
Blend mayonnaise, buttermilk, garlic, green onions, adobo sauce, lime juice, onion powder, garlic powder, salt, and pepper until smooth and creamy. Refrigerate for up to an hour before serving to allow flavors to develop.
08 -
In a bowl, toss spring mix with 3-4 tablespoons of chipotle ranch dressing until lightly coated. Add more dressing if needed.
09 -
Spread mustard aioli on bottom half of each toasted bun. Layer with grilled chicken, turkey bacon, tomato slices, red onion, avocado slices, and dressed spring mix. Crown with top bun and serve immediately.
# Notes:
01 -
For a more flavorful chicken, marinate for up to 4 hours in the refrigerator.
02 -
The chipotle ranch can be made up to 3 days ahead and stored in an airtight container in the refrigerator.