Super Fast Dinner Idea: Avocado and Chicken Open-Faced Sandwiches
Print Article We've all felt that...feeling. Exhausted, uninspired, and hungry RIGHT NOW. Sometimes, you just don't feel like carefully crafting the dish of your dreams. You could make something from a box, but that means you're locked into whatever shelf-stable ingredients and chemicals, healthy or otherwise, the manufacturer included.
Here at Hungry Sam, we feel that you can do better. That's why I try to offer reasonably easy and cheap ideas (e.g. oven "fried" plantains) alongside more intense recipes (e.g. chicken, shrimp, and sausage paella). So if you're feeling that unhappy feeling, here's a super fast dinner or lunch idea:
If I were feeling snooty, I might call this a "deconstructed chipotle chicken-avocado salad sandwich."
Instructions after the jump!
SO: maybe you've picked up a steaming, mouth-watering rotisserie chicken and you don't feel the need to sandwich-ify it. That's cool -- who hasn't gone headfirst into a rotisserie chicken?
But if you want to class it up, if you want a couple more flavors or textures or if you want to balance in some whole grains and healthy fats, I'd recommend this chicken and avocado open-faced sandwich with chipotle dressing.
What You Need
- One store-bought rotisserie chicken. Don't worry about choosing a particular flavor; it's normally skin-deep.
- One ripe avocado. The fruit should give slightly when squeezed, but not feel mushy.
- One cup light mayonnaise. We could go ten rounds on this, but particularly if you're mixing in heavy flavoring, why not go with light?
- Two tablespoons ground chipotle pepper. Just keep it on hand. SO VERSATILE. So smoky.
- Four slices of your favorite whole wheat bread. Or whatever bread you like; I don't judge. Unless you like store-bought white. Then I judge a little.
- Salt and pepper.
What to Do:
Toast the bread. Meanwhile, whisk together the mayonnaise, chipotle pepper, and pinches each of salt and pepper. Carve or shred the meat off the chicken, discarding fat and skin. Cut the avocado into 1/4 to 1/2 inch-thick slices or chunks. (Here's an instructional video on cutting an avocado, just a placeholder until I start doing video blogs.)
Spread a heaping tablespoon or so of the dressing on each slice of bread, add chicken, top with avocado, sprinkle a tad more chipotle, and go to town!
Reader Comments (2)
Any dressing recommendations for those who are not mayo fans?
Tempted to add a few sliced black olives to mine.
Hey JS -- sorry for not getting back to you sooner! (I'm still navigating this new blogging platform).
A great dressing option for mayo haterz (or whatever) is Greek yogurt. It provides the structure necessary and with the spices it's a mild enough flavor to avoid messing with the dish. Thanks for reading!