I feel like the chicken sandwich has gotten a bad rap throughout the years because of fast food chains. While you sure can fry it and cover it in mayo – it can be just as delicious grilled and made at home.
Don’t get me wrong, the crispy chicken sandwich from McDonald’s used to be my thing, but I haven’t eaten there since 2014, after vowing to myself after a binge to never feel that way again.
However – those flavors are still comforting to me, but it’s something that’s easily made at home for way way less calories and fat (the bad kind). Instead I’ve made a grown up, modern (aka with avocado) version of it. This will also be a perfect cheat meal or plateau break-through meal if you’ve been limiting carb intake – because everything else about it is super healthy.
You can fry this chicken breast fillet, but as I write this, it’s summer…so I would much rather be outside at the grill than inside over hot oil! There’s really not much to assembling this little sandwich, so it was perfect even for a week day, or a relaxing poolside outdoor dinner. The flavor is refreshing and smokey which is just how I like it.
I had the chicken cut into thin fillets before starting this which was key. After that, I seasoned them all with sea salt and pepper and a squeeze of half a lemon and let them sit while I prepped the rest of the ingredients. Did you know that acid is a tenderizer? So while we work on the rest of the recipe, the chicken is already getting started on being all nice and tender for us.
For the onions, I very simply sliced them into thin rings and sautéed them with a drizzle of olive oil, salt, and pepper until they browned. The chicken then gets grilled for about 2-3 minute on each side.
Spread butter onto the buns and toast them in the oven, face side up. Once they brown add a slice or two of cheese to the bottom bun and melt (I used havarti, but Swiss, Muenster, or Gouda would also be great).
Assemble the sandwich with your lettuce, onions, sliced avocado, and whatever else you deem fit! Top it all off with Russian dressing for a more flavorful kick than mayo alone. Enjoy with a salad or my summer tortellini vegetable salad that I’ll be sharing ASAP!
Grilled Chicken Sandwich
- 4 oz chicken breast fillets
- Sea salt
- ½ lemon
- 1 tsp olive oil
- ½ yellow onion sliced
- 4 tbsp butter
- 4 kaiser rolls
- 8 thin-sliced havarti cheese
- 1 avocado sliced
- 4 large romaine lettuce leaves
- 4 tbsp Russian dressing
Season the chicken with sea salt and pepper to taste and a squeeze of half a lemon and let them sit while you prep the rest of the ingredients.
Heat a small skillet on medium heat and add the olive oil. Sauté the onions with salt and pepper until they brown.
You can either make the chicken on the grill or on a grill pan on the stove. Either way, the chicken gets grilled for about 2-3 minute on each side.
Spread butter onto the buns and toast them in the oven, face side up. Once they brown add a slice or two of cheese to the bottom bun and melt.
Assemble the sandwich with your lettuce, onions, sliced avocado, and whatever else you’d like. Top it all off with the Russian dressing for a kick.