Avocados From Mexico are the perfect food! I just came up with this delicious avocado, chicken sandwich. An open face sandwich, just to be exact.
Ah, the possibilities of sandwiches!
The possibilities of avocados! Whole-grain bread topped with grilled chicken, sliced grape tomatoes, sliced avocados, topped with crumbled queso fresco, and sprinkled with lime juice and cilantro. Delish! I am drooling already. This sandwich with avocado can be taken “deconstructed” to a picnic or made at home for a quick weeknight summer meal.
Choosing the right avocado is as easy as pie.
Stay away from those that are too green if you are planning on using it that same day or the next. Avocados that are ready to eat are slightly soft to the touch. A very green avocado will be ready in about four to five days. If you are planning on serving the avocados a couple of days out, it should yield to gentle pressure in your hand. Don’t squeeze, as it might bruise.
They’re really not that hard to cut. Make sure you have a sharp knife. Cut lengthwise down the middle and to all the way around, circling the pit. Gently twist the halves apart and spoon out the pit. Simple!
Slice the pieces of chicken diagonally and place on top of the bread. Slice the grape tomatoes lengthwise. Place the tomatoes on top of the chicken. Cut your avocados in slices and place them on top of the tomatoes. Sprinkle with lime juice. Top your chicken sandwich with avocado with some crumbled queso fresco, a little chopped cilantro, salt and pepper to taste. I like to have all the ingredients sliced and ready to go; it makes the assembly much easier. You can serve this sandwich hot or cold.
Avocado, Chicken, Tomato Sandwich
Try a delicious open face avocado chili lime chicken sandwich. This has a nice combination of spicy & tangy with creamy smooth avocado. Sprinkle on some queso fresco too!
- 4 slices whole grain bread
- 1 1/2 lbs chicken breast cutlets
- 2 limes cut into wedges
- 2 Tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 tomatoes sliced lengthwise grape
- 2 avocados
- 1/2 cup queso fresco crumbled
- 2 Tbsp cilantro chopped
- Season chicken with salt, pepper, and chili powder.
- While the chicken is cooking, toast the bread.
- Slice chicken cutlets diagonally.
- Place slices of chicken on top of the bread.
- Top with sliced tomatoes and avocados.
- Squeeze lime juice on the avocado. Top with queso fresco and cilantro