I still remember the first time I bit into a grilled chicken avocado sandwich that actually made me stop and appreciate the flavors. It wasn’t from some fancy restaurant.
Nope—just a simple sandwich I made at home using fresh, locally sourced ingredients. The creamy avocado, juicy grilled chicken, and crisp, buttery bread made it a meal I kept craving.
So here’s my foolproof recipe—packed with protein, healthy fats, and flavors so good you’ll wonder why you ever settled for a basic sandwich before.
Tips for Maximum Flavor
- Marinate the chicken longer – If you’ve got time, let it sit in the seasoning for an hour or overnight.
- Use fresh, crusty bread – It makes a huge difference in texture.
- Add some heat – Throw in some sliced jalapeños or a dash of hot sauce for a little kick.
- Try different cheeses – Swiss, mozzarella, or even feta can work.
Variations & Substitutions
- Make it gluten-free: Swap the bread for your favorite gluten-free option.
- Go dairy-free: Use a dairy-free cheese or just skip it altogether—the avocado still gives creaminess.
- Swap the protein: Grilled turkey or even a black bean patty can work great for a twist.
Serving Suggestions
- Serve with sweet potato fries, a fresh side salad, or even a simple cup of tomato soup.
- Want something lighter? Skip the top slice of bread and turn it into an open-faced sandwich.
- Pair it with a fresh lemonade or iced tea to keep things refreshing.
This isn’t just another chicken sandwich. This one’s got character. Make it once, and I promise—it’ll be your new favorite. Enjoy! 🍽️
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Grilled Chicken Avocado Sandwich
A crispy, cheesy, and creamy sandwich packed with grilled chicken, avocado, and fresh veggies.
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
Ingredients
(Makes 2 sandwiches)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 avocado, mashed
- 1 tbsp fresh lime juice
- 1/4 tsp salt (for the avocado)
- 4 slices of sourdough or whole-grain bread
- 2 tbsp butter, softened
- 4 slices of provolone or pepper jack cheese
- 1 small tomato, thinly sliced
- 1/4 red onion, thinly sliced
- 1 handful of fresh arugula or spinach
Instructions
-
Prep the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, smoked paprika, and garlic powder. Drizzle with olive oil and let it sit for 10 minutes. -
Grill the Chicken
Heat a grill pan (or outdoor grill) over medium-high heat. Cook the chicken for about 5-6 minutes per side until it’s golden brown and cooked through (165°F internal temp). Let it rest for 5 minutes before slicing. -
Make the Avocado Spread
Mash the avocado in a bowl with lime juice and a pinch of salt. This keeps it fresh and gives it a zesty kick. -
Toast the Bread
Butter one side of each bread slice. Place them butter-side down on a pan over medium heat. Let them crisp up for about 1-2 minutes. -
Assemble the Sandwich
- Spread avocado on the untoasted side of each bread slice.
- Layer on the sliced grilled chicken, cheese, tomato, red onion, and arugula/spinach.
- Top with the other slice of bread, buttered side facing out.
-
Grill the Sandwich
Place the assembled sandwiches back on the pan, pressing gently with a spatula. Cook for 2-3 minutes per side until golden brown and crispy, and the cheese is melted. -
Slice & Serve
Cut in half and dig in while it’s hot!
Notes
Best enjoyed fresh, but you can store leftovers for up to a day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling & Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sandwich
- Calories: ~550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
