This sandwich combines the savory flavors of grilled chicken with the creamy richness of avocado, balanced by the tang of balsamic vinegar and the crispness of fresh vegetables. It’s a healthy yet indulgent meal that is perfect for lunch or dinner.
Preheat the grill to medium-high heat (about 375°F or 190°C). Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper.
Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for 5 minutes, then slice thinly.
While the chicken is resting, mash the avocado in a small bowl.Add the balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Mix until smooth.
Spread the avocado mixture evenly on each slice of bread. Layer the sliced chicken, tomato, red onion, and baby spinach on two slices of the bread. Top with the remaining bread slices to form sandwiches.
Heat the remaining olive oil in a skillet over medium heat. Place the sandwiches in the skillet and grill for 2-3 minutes on each side, pressing down slightly, until the bread is golden brown and crispy.
Cut the sandwiches in half and serve immediately.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.