Too hot to turn on the oven? This Loaded Chicken Avocado Sandwich is for you. It is fresh, bright, and incredibly satisfying. You get a protein-packed meal without any kitchen stress. It is the perfect summer dinner for your busy family.
Why This Recipe Is a Winner
This recipe is a total winner for active families. It is packed with protein to keep you full longer. The creamy avocado and crispy bacon create the perfect bite. You will love how it feels like a restaurant meal at home. It is a nutritious powerhouse that everyone will crave. Plus, it is ready in just 30 minutes.
Simple Cooking Method
Making this sandwich is incredibly simple and rewarding. You just grill the chicken and toast the bread. Even if you are a beginner, you can master this. Using a cast-iron skillet makes the chicken extra juicy. It is a stress-free dinner that feels like a special treat.
Ingredients You’ll Need
These simple ingredients combine for a flavor explosion in every bite.
- 2 boneless, skinless chicken breasts (approx 6 oz each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 slices thick-cut applewood smoked bacon
- 1 large ripe Hass avocado
- 1 tablespoon fresh lime juice
- 4 thick slices sourdough bread
- 2 slices pepper jack cheese
- 2 tablespoons chipotle mayonnaise
- 1/2 cup fresh baby arugula
- 4 slices heirloom tomato
- 4 thin rings red onion
- Salt and cracked black pepper to taste
Step-by-Step Directions
- Coat chicken breasts with olive oil and season with paprika, garlic, and onion powder.
- Grill the chicken for 6 to 7 minutes per side until fully cooked.
- Cook bacon in a separate skillet until it is perfectly crispy.
- Mash the avocado with lime juice, salt, and pepper in a bowl.
- Lightly toast the sourdough bread slices until they are golden brown.
- Spread chipotle mayonnaise on the bottom slice of each sandwich.
- Layer the arugula, tomato slices, and red onion rings on the mayo.
- Place the hot chicken over the vegetables and add pepper jack cheese.
- Add two slices of bacon and a generous portion of smashed avocado.
- Top with the remaining bread slice and slice diagonally to serve.
Best Ways to Enjoy It
Serve this sandwich while the chicken is still warm. It pairs beautifully with a side of sweet potato fries. You could also serve it with a light green salad. This is perfect for a casual summer dinner on the patio. Pack it up for a high-protein lunch the next day.
Keep It Fresh
Store any leftover chicken in an airtight container. It stays fresh in the fridge for three days. To reheat, use a toaster oven for the best texture. Avoid storing the assembled sandwich to prevent it from getting soggy. You can prep the ingredients ahead of time for faster assembly.
Tips for Best Results
- Use ripe avocados for the creamiest texture in your spread.
- Don’t skip the lime juice to prevent the avocado from browning.
- Press the sandwich gently to keep all the layers in place.
- Choose thick-cut bacon for a better crunch in every bite.
- Season the chicken generously to ensure maximum flavor throughout.
- Toast the sourdough just before serving for the best crunch.
- Use a meat thermometer to ensure the chicken stays juicy.
Easy Flavor Ideas
- Swap pepper jack for cheddar for a milder flavor.
- Use gluten-free bread to make this recipe allergy-friendly.
- Add sliced jalapeños if you love a spicy kick.
- Try grilled turkey breast for a leaner protein option.
Common Questions
Can I make this on a stovetop?
Yes, a cast-iron skillet works perfectly for this recipe. It gives the chicken a beautiful golden crust. Just keep the heat at medium-high for the best results.
What is the best bread to use?
Sourdough is my favorite because it holds up to the layers. You can also use a sturdy ciabatta roll. Avoid soft white bread as it might get squashed.
I hope your family loves this sandwich as much as mine does! It is the ultimate way to fuel your busy summer days. Enjoy every delicious, protein-packed bite.
— Katie Wood
The Ultimate Loaded Chicken Avocado Sandwich - Prepper Protein
Ingredients
- 2 boneless , skinless chicken breasts (approx 6 oz each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 slices thick -cut applewood smoked bacon
- 1 large ripe Hass avocado
- 1 tablespoon fresh lime juice
- 4 thick slices sourdough bread
- 2 slices pepper jack cheese
- 2 tablespoons chipotle mayonnaise
- 1/2 cup fresh baby arugula
- 4 slices heirloom tomato
- 4 thin rings red onion
- Salt and cracked black pepper to taste
Instructions
- Coat chicken breasts with olive oil and season thoroughly with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Heat a grill or cast-iron skillet over medium-high heat. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- While chicken is grilling, cook bacon in a separate skillet over medium heat until crispy. Transfer to paper towels to drain.
- In a small bowl, mash the avocado with lime juice, salt, and pepper until it reaches a chunky-smooth consistency.
- Lightly toast the sourdough bread slices until golden brown.
- Spread 1 tablespoon of chipotle mayonnaise on the bottom slice of each sandwich.
- Layer the baby arugula, tomato slices, and red onion rings on top of the mayonnaise.
- Place the hot grilled chicken breast over the vegetables. Immediately top with a slice of pepper jack cheese to allow it to melt.
- Add two slices of crispy bacon and a generous portion of the smashed avocado over the cheese.
- Top with the remaining bread slice, press down gently to secure the layers, and slice diagonally to serve.
