Chicken, Bacon and Avocado Sandwiches Recipe
These are open-face sandwiches truly hearty enough to serve for weeknight dinner, thanks in part to the mash of chickpeas that's added to the avocado spread. It's easy to customize them for vegetarians at your table: Just skip the bacon and chicken. You may want to cut each one in half for less-messy eating, or tackle them with a knife and fork.
We preferred the bread toasted; you can do this while the bacon's in the pan. If you can't find thin chicken cutlets, buy 2 boneless, skinless chicken breast halves that are on the small side; cut them in half horizontally.
Serve with baked sweet potato fries.
To read the accompanying story, see: The chicken sandwich that has it all.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
Directions
Step 1
Line a plate with paper towels. Cut each bacon slice crosswise in half. Arrange in a large nonstick skillet. Cook over medium heat for 6 to 8 minutes, until crisped. Drain on the plate.
Step 2
Season the chicken lightly with salt and immediately place in the same pan; cook (medium heat) for about 3 minutes on each side, until lightly browned and cooked through. Transfer to a plate.
Step 3
Drain and rinse the chickpeas, then place in a mixing bowl. Coarsely chop the parsley or cilantro leaves; add to the bowl. Peel, pit the avocado; add to the same bowl, along with the cumin, a pinch each of the salt and crushed red pepper flakes, and the juice of the lime half. Use a potato masher or large fork to mash the mixture into a chunky paste. Taste, and add more salt and/or crushed red pepper flakes, as needed.
Step 4
Cut the tomatoes into 1/4-inch slices, and season them lightly with salt. Let them sit for 5 minutes, then begin to build the sandwiches: Spread equal amounts of the avocado-chickpea mash on each piece of bread, then a few tomato slices. Next, the bacon and then the chicken. Top with parsley or cilantro sprigs.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
450
Fat
23 g
Saturated Fat
6 g
Carbohydrates
35 g
Sodium
470 mg
Cholesterol
65 mg
Protein
26 g
Fiber
8 g
Sugar
5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “The Essential Diabetes Cookbook: Good Healthy Eating From Around the World,” by Antony Worrall Thompson with Louise Blair (Kyle, 2010).
Tested by Bonnie S. Benwick.
Published January 22, 2018
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk522pLfEp2SbmZOku26tzZ1kmq6fmK6lu4ysmKecp56wqbHSaA%3D%3D