Recipe: Chicken and Avocado Sandwiches with Creamy Green Dressing

Meet avocado toast’s heartier cousin. This sandwich recipe is an elevated twist on your typical chicken club.

Fresh herbs and a touch of apple cider vinegar combine with Greek yogurt to create a zesty green dressing to top avocado and baked chicken slices.

This recipe is GERD-friendly.

Makes 4 servings

What you’ll need

Chicken

• 4 thinly-sliced boneless skinless chicken breasts
• ¼ tsp salt
• 2 tsp extra virgin olive oil
• Pepper (to taste)

Sandwiches

• 8 slices of whole grain bread or 4 whole grain rolls, halved
• 1 avocado
• 4 butter lettuce leaves

Dressing

• ¼ cup basil
• ¼ cup flat-leaf parsley
• 2 tbsp tarragon
• ¾ cup plain 2% Greek yogurt
• ¼ tsp salt
• 2 tsp apple cider vinegar
• 1 tsp extra virgin olive oil

Directions

1. Line a sheet pan with parchment paper and preheat oven to 425°F.

2. Lay the thinly sliced chicken breasts on the sheet pan, and sprinkle with season with salt, olive, and pepper.

3. Insert the sheet pan into the oven and cook for 15 minutes or until the chicken breasts reach an internal temperature of 165°F. 

4. While the chicken is cooking, Roughly chop the basil, parsley, and tarragon and add to a blender along with the Greek yogurt, salt, apple cider vinegar, and olive oil. Blend on low speed until the sauce becomes green with flecks of herbs. 

5. Remove the chicken from the oven and allow to cool. 

6. Thinly slice the avocado. 

7. Toast the bread (optional) and assemble the sandwiches so that each sandwich has a layer of thinly- sliced chicken breast, ¼ avocado, a dollop of green dressing, and butter lettuce.