AVOCADO AND CHICKEN SUMMER SANDWICH
This sandwich is bursting with fresh summer flavors thanks to the sweet basil pesto, earthy grilled onion and chicken, tangy goat cheese, luscious avocado, and slightly bitter greens. Layer them on a loaf of French bread and your picnic lunch is ready to be served!
INGREDIENTS
½ pound boneless, skinless chicken breast halves
1 tablespoon Italian salad dressing
½ large red onion, cut into 4 rounds
½ tablespoon extra-virgin olive oil
½ long French baguette
15 ounces goat cheese, softened
¾ cup packed arugula
2 large, ripe avocados, seeded, peeled, and cut into ½-inch slices
Salt
Pepper
2 tablespoons basil pesto
INSTRUCTIONS
Place the chicken and salad dressing in a bowl and stir until the chicken is well coated. Refrigerate for 30 minutes. Brush both sides of the onion with the olive oil and set aside on a plate.
Heat a grill to medium-high. Lightly oil the hot grill. Grill the chicken and onion until the chicken is no longer pink inside and the onions are tender and lightly charred, about 5 to 6 minutes per side.
Let the chicken cool slightly; slice into thin strips. Separate the onion into individual rings.
Slice the baguette all the way through lengthwise. Spread the goat cheese evenly on the bottom half. Top with the chicken, onion, arugula, and avocado. Season with salt and pepper to taste.
Spread the pesto on the top half of the baguette. Close the sandwich, cut into individual sandwiches and serve.