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Chicken, avocado and alfalfa club sandwich recipe

Chicken, avocado and alfalfa club sandwich recipe

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  • Meat and poultry
  • Poultry
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This triple-decker, toasted Granary bread sandwich is packed with creamy, mashed avocado, rich in healthy unsaturated fats. Lean chicken, juicy tomatoes and pretty alfalfa sprouts make up the rest of the tasty filling for this nourishing and satisfying bite.

2 people made this

IngredientsServes: 2

  • 1½ tbsp lime juice
  • 1 tsp olive oil
  • ½ red onion, very thinly sliced
  • 1 small avocado
  • dash of Tabasco or chilli sauce
  • 2 tbsp reduced-fat mayonnaise
  • 2 tbsp chopped fresh coriander
  • 6 medium slices Granary bread
  • 175g cooked, skinless chicken breast fillet, sliced
  • 2 tomatoes, thinly sliced
  • 25g alfalfa sprouts

MethodPrep:25min ›Ready in:25min

  1. Whisk together 2 tsp of the lime juice, the oil and a little freshly ground black pepper in a small bowl. Add the onion slices and toss to coat. Put aside to allow the onions to mellow in flavour while preparing the remaining ingredients.
  2. Roughly mash the avocado with a fork. Add the remaining lime juice and Tabasco or chilli sauce, to taste, and carry on mashing until the mixture is fairly smooth. Mix the mayonnaise with the coriander.
  3. Preheat the grill to moderate. Place the bread on the grill pan and toast for 2–3 minutes on each side until lightly browned.
  4. Spread 2 slices of toast very thinly with a little of the mayonnaise, then spread with half the mashed avocado, dividing it equally between them. Top with the sliced chicken and onion slices. Spread another 2 slices of toast very thinly with mayonnaise, place on the chicken filling, mayonnaise-side down. Spread half the remaining mayonnaise thinly over the tops of the sandwiches. Spread the remaining avocado, add a layer of sliced tomatoes and the alfalfa sprouts.
  5. Finally spread the last of the mayonnaise over the last 2 slices of toast and place on the sandwiches, mayonnaise-side down. Press the sandwiches together, then cut each in half. Serve immediately.

Variation

Mustard and cress or grated carrot can be used instead of the alfalfa sprouts. Bean sprouts are also good in this sandwich – use about 50g.

Cook's tip

Sprouted beans are a good source of vitamin C and B group vitamins, and are easy to grow yourself. Rinse aduki, alfalfa or mung beans and place in a large jar. Half-fill with cold water, then cover with a piece of muslin secured with an elastic band. Leave to soak overnight, then pour off the water through the muslin. Refill the jar with fresh water, then drain and leave the jar on its side in a dark place. Repeat this process twice a day for 2 days until sprouted, then place the jar in a sunny place and continue rinsing for another day or 2 until the sprouts have grown to the desired size. Rinse and discard any unsprouted beans before using.

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Chicken Club Sandwich Fillings

The chicken club sandwich has been one of my go-to meals lately. I love it because its so easy and simple to make. You can literally have the chicken, whatever flavor you prefer, on your bread with some tomato, lettuce, and a few dollops of delicious, fresh salad on the side. This chicken avocado club sandwich is absolutely amazing, it has everything you would ever want in a super sandwich!

I was super excited to try this chicken club sandwich and see what everyone else had to say. Everyone seemed to be raving about how great it was, even non-cheese eaters. A few days later I was feeling a little sluggish, so I decided to make dinner for myself. As soon as I pulled it out of the air fryer, I was in heaven! This is such a classic sandwich that I wanted to write an entire review on it, but I decided to focus on one of the deluxe versions, which is the chicken salad version.


These tiny tostadas are a great dish full of flavor and texture. If you want to make it in record time, buy a rotisserie chicken and use that instead of cooking it yourself- these tostadas are just one of the many great dishes you can make with a supermarket rotisserie chicken!


Avocado Club Sandwich

A twist on the classic Club sandwich, the famous deli favorite from north America. The traditional Club Sandwich it made of 3 levels of toasted white bread, chicken slices, bacon, lettuce, tomato and mayonnaise. This version is made by replacing the bacon with a leaner cured ham slightly cook, just enough to make it crispy. The slices of chicken are replaced by a creamy chicken salad mix which is blended with a touch of mayonnaise, sweet mustard and pickle juice (brine) until smooth and an extra layer of the beloved avocado for a touch of color. The bread is an whole grain square bread, toasted and served with the usual crunchy lettuce and juicy tomato, nothing new there…

This way the Club Sandwich gets a creamier and tastier chicken and smooth avocado contrasted with a crunchy cured ham and lettuce. This sandwich is a nice ensemble of textures, color and taste, hard not to fall for it.

So let’s make this creamy yet crunchy sandwich for lunch!

Avocado Club Sandwich

Ingredients
  • square whole grain bread
  • crunchy lettuce of your choice
  • tomato slices
  • cured ham slices
The chicken salad
  • chicken leftovers or 2 chicken breast precooked
  • 1 big pickle
  • 5 tbsp of pickle brine
  • 2 tbsp of mayonnaise
  • 1 tbsp of sweet mustard (honey or else)
  • salt and pepper
Directions
  1. In the blender, add all the pre cooked chicken salad ingredients and blend until smooth, add more pickle juice if too dry
  2. In a pan add the cured ham slices (prosciutto, serrano, etc.) to a non stick pan and let it cook until crunchy, about 2 minutes
  3. Toast the whole grain bread
  4. Assemble the sandwich with 3 layers of toasted bread, avocado slices, tomato slices, cured ham, chicken salad mix and the crunchy salad

Cut into triangles like a typical Club Sandwich. Enjoy!


Recipe Summary

  • 3 cups (1/2-inch) cubed cooked chicken breast
  • ¼ cup light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup (1/2-inch) cubed avocado (about 1)
  • 4 green leaf lettuce leaves
  • 8 whole wheat bread slices, toasted

Combine first 5 ingredients in a large bowl. Gently stir avocado into chicken mixture until combined.

Place 1 lettuce leaf onto each of 4 bread slices. Spoon chicken mixture evenly onto each lettuce leaf. Top with remaining bread slices.

Serve with: Herbed Tomato-Cucumber Salad

To peel, seed, and dice an avocado, cut into the avocado vertically using a sharp knife you'll hit the large seed in the center, so don't expect to be able to cut all the way through the fruit. Cut around the seed twist both sides. Pull the halves apart. Whack the seed with the knife blade then gently twist the knife, and pull to remove the seed, which will be stuck on the blade. Gently slice several horizontal and vertical lines through the flesh, but not through the skin. Use a spoon to gently scoop the diced flesh from the shell.


Chicken, avocado and alfalfa club sandwich recipe - Recipes

Who can resist such a perfect combination?

If you think avocados are just for guacamole, think again. Avocados can be a flexible food to use when cooking, and the versatility of chicken means that the two together render even more possibilities. You may find yourself asking: What can I make with chicken and avocado? Basically anything you want Tacos, sliders, salads, and wings, are all better with a little chicken and avocado together.

When you think about it, chicken and avocado is a match made in heaven — not only in terms of flavor but also when it comes to nutrition. Avocado is rich in good fats and high in vitamin C and vitamin B-6, while chicken is not only one of highest suppliers of protein but also an important source of vitamins (A, B and D to name a few) and minerals like sodium and potassium.

No matter what you’re cooking, look for avocados that are ripe but firm. Otherwise they’ll be too mushy for your meal. Read on for avocado and chicken recipes that are so good, they may have you craving a second helping!


Chicken Club Stuffed Avocados

This recipe is based on one of my pre-Keto favorites&hellipa club sandwich. Replacing the bread with the healthy fats from the avocado makes this recipe so much healthier and satisfying.

This recipe is fantastic fresh, but can also be the perfect leftover creation.

If you&rsquove been low carb or Keto for a while, and you&rsquore anything like me, you might probably have a decent amount of cooked chicken and bacon ready to use at all times.


Bacon Avocado Chicken Club with Garlic Basil Mayo

Yield: 4 sandwiches

Prep Time: 15-20 minutes

Cook Time: 20 minutes

Total Time: 35-40 minutes

Hands down, my favorite sandwich EVER (it will be TOUGH to beat!)!

Ingredients:

For the Garlic-Basil Mayo:
1/2 cup mayonnaise
3 garlic cloves, grated
6 basil leaves, chopped
pinch of salt
pinch of black pepper

For the Sandwiches:
3-4 chicken breasts (depending on how much meat you want on each sandwich)
8 thick slices of bread of choice
4 slices of swiss cheese
8 slices bacon, cooked crispy
2 avocados, pitted and sliced
1 tomato, thinly sliced
1/2 red onion, thinly sliced
lettuce

Directions:

For the Garlic-Basil Mayo:
Mix ingredients together and set aside until ready to use.

For the Sandwiches:
Season chicken with spices of choice (I just dashed on a little salt, pepper, and garlic powder). Grill over medium heat until cooked through and the juices run clear (6-9 minutes per side, may vary depending on size of chicken breasts). Remove from grill and allow to rest for 5 minutes before slicing.

While chicken is resting, preheat the broiler in your oven. Also, toast all 8 slices of bread and spread about 1 tablespoons of garlic basil mayo on 4 of the slices of bread. Place them (mayo side up) on a baking sheet.

Slice the chicken breasts and layer evenly amongst the 4 prepared slices of bread. Top each one with a slice of swiss cheese and place under the broiler just long enogh to melt the cheese (should only take about a minute).

Remove from oven and top each with one with 2 slices of bacon, and a few slices of avocado. On the other 4 slices of toasted bread: add additional garlic herb mayo, lettuce, tomato, and red onion and then place the 2 halves together. Slice on a diagonal (you can place a toothpick in each half to hold them together) and serve hot!


How to make a California Chicken Club Sandwich:

Start by pounding the chicken breasts until they are even, then cut them into 4 pieces.

Season with garlic powder, onion powder, salt and pepper. . Heat a Tablespoon of olive oil in a large skillet, and cook chicken until no longer pink.

Remove from heat, top with cheese, and cover with a lid until cheese is melted.


Grilled Chicken Club Sandwich

You’ve had fries with sandwiches before, but how about fries in a sandwich? This handheld creation tops a seasoned chicken breast with avocado, tomato, honey mustard and shoestring fries, all on a soft brioche bun.

Instructions

OVEN: Preheat oven to 425°F.
Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

AIR FRYER: Preheat air fryer to 360°F.
Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

Meanwhile, season two chicken breasts with a generous amount of salt and pepper on each side.

Heat a pan over medium-high heat, once hot, add butter. When butter is melted, add chicken breasts to pan and cook undisturbed on one side for 7 minutes. Flip chicken breasts and cook for another 7 minutes. Reduce the heat to low and cook for a total cooking time of 20-24 minutes, depending on how thick each chicken breast is.

Add each chicken breast to a brioche bun layered with tomato slices, butter lettuce, avocado slices, fries, and honey mustard. Serve and enjoy!