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Honey Dijon Chicken Sandwich with Avocado
Marinated in honey and Dijon, this grilled chicken is stuffed into Villaggio Ciabatta Buns with tangy herbed goat cheese and buttery avocado — a summer grilled chicken sandwich that’s definitely a crowd pleaser.
Ingredients
- 4 Villaggio® Rustico™ Ciabatta Buns, split
- 2 tbsp (30 mL) liquid honey
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) apple cider vinegar
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 lb (500 g) boneless skinless chicken breasts
- 2 cups (500 mL) loosely packed mixed greens
- 1 avocado, halved, pitted, peeled and sliced
- 1 wheel (150 g) herbed goat cheese, crumbled
Directions
- In a medium bowl, whisk together honey, mustard, oil, vinegar, garlic powder, salt and pepper. Toss chicken with marinade. Cover and marinate in the refrigerator for 30 minutes.
- Preheat grill to medium-high heat; grease grates well.
- Grill the cut sides of the ciabatta buns for 1- 2 minutes. Transfer to plate.
- Grill chicken, flipping as needed, for 10 to 14 minutes or until cooked through and an instant-read thermometer registers 165˚F (74°C) when inserted into the thickest part of the chicken (discard marinade). Let it rest for 5 minutes and slice the chicken.
- Assemble chicken, mixed greens, avocado and goat cheese in buns.
Tip: For loaded sandwiches, add slices of tomato and cucumber.
