1 1/2 lbs. skinless, boneless chicken breast halves
Salt & pepper
1 avocado, halved and pitted
2 tbsp. fresh lemon juice
1/3 cup mayonnaise
12 slices whole wheat toast
2 cups baby spinach
1 1/2 cups hulled and sliced strawberries
Instructions
Cook bacon in large skillet. Drain on paper towels. Pour off the fat from skiller 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 min. Let rest for 5 min, then thinly slice.
Meanwhile, using a food processor, puree the avocado flesh with the lemon juice. Transfer to a bowl, stir in the mayonnaise, then season with salt and pepper.
Spread 1 tbsp. of the avocado mayo on each toast slice. Divide the chicken among 4 toast slices and top eafch 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 toast slices. Cut into quarters.
Originally Submitted
1/2/2010
0 Out of 5 from
0 reviews
You can add this Triple-Decker Strawberry-Chicken Club Sandwiches recipe to your own private DesktopCookbook.
