Grilled Chicken Avocado Sandwich (Printable)

Juicy grilled chicken with creamy avocado, crisp veggies and Dijon mayo on toasted rolls—ready in 30 minutes.

# What You'll Need:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon fresh lemon juice

→ Sandwich Assembly

08 - 4 sandwich rolls or ciabatta buns, split
09 - 1 large ripe avocado
10 - 1 small red onion, thinly sliced
11 - 1 medium tomato, sliced
12 - 1 cup baby spinach or lettuce
13 - 4 slices Swiss or cheddar cheese (optional)
14 - ¼ cup mayonnaise
15 - 1 tablespoon Dijon mustard

# Steps:

01 - Butterfly each chicken breast by slicing horizontally through the center, creating 4 thinner cutlets of even thickness for uniform cooking.
02 - In a mixing bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add the chicken cutlets and toss to coat thoroughly. Allow to marinate for at least 10 minutes at room temperature.
03 - Preheat a grill or grill pan over medium-high heat. Place the marinated cutlets on the grill and cook for 4 to 5 minutes per side until the internal temperature reaches 165°F and distinct char marks appear.
04 - While the chicken grills, scoop the avocado flesh into a small bowl and mash with a fork. Season with a pinch of salt and pepper to taste.
05 - In a separate small bowl, combine the mayonnaise and Dijon mustard, stirring until evenly blended.
06 - Lightly toast the split sandwich rolls on the grill or in a toaster until golden brown and slightly crisp on the cut surfaces.
07 - Spread a generous layer of Dijon mayo on the bottom half of each toasted roll. Layer with spinach or lettuce, a grilled chicken cutlet, a slice of cheese if desired, tomato slices, thin rings of red onion, and a hearty spoonful of mashed avocado. Cap with the top half of the roll.
08 - Serve the sandwiches immediately while the chicken is still warm and the rolls are crisp.

# Expert Tips:

01 -
  • The smoked paprika marinade transforms ordinary chicken into something you would happily pay restaurant prices for.
  • It comes together in thirty minutes flat, which means you can pull it off on a weeknight without breaking a sweat.
  • That mashed avocado layer eliminates the need for any fancy sauce, keeping things simple and incredibly satisfying.
02 -
  • Do not skip the butterfolding step because thick breasts take too long to cook through and will dry out before the outside chars properly.
  • Letting the chicken rest for a couple of minutes after grilling keeps the juices inside the meat instead of running out onto your cutting board.
  • The avocado will brown if you prep it too far ahead so mash it right when the chicken comes off the grill.
03 -
  • Press down gently on the chicken with your spatula right after placing it on the grill to ensure full contact with the grates for those picture perfect marks.
  • If your avocado is not quite ripe enough, microwave it whole for thirty seconds to soften it, a trick I learned from a frantic lunch prep that saved the day.

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