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Avocados From Mexico are the perfect food! I just came up with this delicious avocado, chicken, and tomato 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 avocado, chicken, tomato sandwich can be taken “deconstructed” to a picnic or made at home for a quick weeknight summer meal.
Avocados are so versatile. I love guacamole, all its great variations, and the many possibilities avocados present for salads, dips, sandwiches and morning toast! Avocados are evergreen; they grow year-round so they are always fresh. Isn’t that great? Avocados are one my favorite foods, and for good reasons: they’re creamy, have zero cholesterol, good fats like monounsaturated and polyunsaturated.
They can also be incorporated into so many different dishes. Check out this website for fun and interesting ideas on how to add Avocados From Mexico to your everyday meals. You can read about all the great benefits of avocados and their nutritional information. Also, Avocados From Mexico is giving entrants the chance to win a $125.00 gift card or a selfie stick.
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.
Avocados From Mexico are planted and harvested with the utmost care to ensure that you will be purchasing a quality product. 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!
I buy mine at my local store near my house. It’s small, so I can run in and out quickly. They always carry Avocados From Mexico.
To purchase the bread for this sandwich I headed over to my favorite grocery store. They carry the most awesome whole-grain fresh breads. I start by toasting my bread to give it a bit of a crunch. Next, I opt for chicken cutlets for this sandwich because they are thin and cook quickly. Put them on the grill, sprinkle them with some salt and chili powder.
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 with 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.
And now for a little avocado history before I check out: The avocado is thought to have originated in Puebla, Mexico and its earliest use dates back to 10,000 BC.
Enjoy this avocado, chicken, tomato sandwich and share the recipe with your foodie friends. Again, check out the #VidaAguacate for recipes and lifestyle ideas.
- 4 slices of whole grain bread
- 1½ lbs. chicken cutlets
- 2 limes cut into wedges
- chili powder
- salt and pepper to taste
- 8 grape tomatoes sliced lengthwise
- 2 Avocados From Mexico cut into slices
- ½ cup crumbled queso fresco
- 2 Tbsp. chopped cilantro
- 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