1 1/2 lb. skinless, boneless chicken breast halves
Salt and pepper
1 avocado, halved and pitted
2 tbsp. fresh lemon juice
1/3 c. mayonnaise
12 slices whole wheat toast
2 c. baby spinach
1 1/2 c. hulled and sliced strawberries (about 10 oz.)
In a large skillet, cook the bacon over medium heat until crisp; drain
on paper towels. Pour off the fat from the skillet and heat the pan
over medium heat. Season the chicken with salt and pepper, add to
the pan, partially cover and cook, turning once, until golden on both
sides and just cooked through, about 10 minutes. Let rest for 5
minutes, then thinly slice.
Meanwhile, using a food processor, puree the avocado flesh with
lemon juice. Transfer to a bowl, stir in the mayonnaise, then season
with salt and pepper.
Spread 1 tablespoon of the avocado mayo on each toast slice. Divide
the chicken among 4 toast slices and top each with one-quarter of
the bacon. Cover each stack with a toast slice, avocado mayo side
down. Spread more avocado mayo on top, then layer each stack with
some of the spinach, strawberries and one of the remaining toasts
slices, avocado mayo side down. Cut into quarters.
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You can add this Triple-Decker Strawberry-Chicken Club Sandwiches recipe to your own private DesktopCookbook.