Chicken and Avocado Sandwich with Sundried Tomato Aioli

Chicken and Avocado Sandwich with Sundried Tomato Aioli
  • Prep Time: 260
  • Total Time: 280
  • Servings: 1-2

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About this Recipe



2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
2 tsp Dijon mustard
1/4 cup Lime juice
2 tbsp Tex Mex seasoning
1/4 cup Vegetable oil
2 tsp Honey
2 Cloves garlic, minced
2 Panini buns, lightly grilled
Shredded lettuce
1 Avocado, sliced
1 Tomato, sliced
2 Cloves garlic, minced
1/4 cup Sliced sundried tomatoes, packed in oil
1/2 cup Mayonnaise
1 tsp Horseradish
2 tsp Lemon juice
Salt & Pepper


PLACE chicken in a re-sealable plastic freezer bag. WHISK together mustard, lime juice, seasoning, vegetable oil, honey and garlic. Pour over the chicken and massage to coat. Refrigerate for 30 minutes or up to 4 hours.

PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill the chicken for 8-10 minutes per side or until evenly char-grilled and the internal temperature reaches 165°F (74°C).

MEANWHILE place all of the ingredients for aioli in a food processor. Pulse until smooth and creamy.

ASSEMBLE sandwiches by spreading the buns with aioli. Arrange shredded lettuce on the bottom bun followed by a chicken breast, sliced in half, sliced avocado and tomato. Top with the other half of the bun and serve.


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