Chicken And Avocado Panini Sandwiches Recipes

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CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI



Chicken Salad, Avocado and Cheddar Panini image

Provided by Trisha Yearwood

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

4 croissants, halved horizontally
3 cups Leftover Billie's Houdini Chicken Salad, recipe follows
2 cups arugula
2 avocados, sliced
2 tomatoes, sliced
4 slices Cheddar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 1/2 cups low-fat plain Greek yogurt
1/2 cup seedless red grapes, preferably Concord, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
Toasted bread or crackers, for serving

Steps:

  • Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
  • Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
  • In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
  • In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

CHICKEN AND AVOCADO PANINI SANDWICHES



Chicken and Avocado Panini Sandwiches image

The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 avocado
1 teaspoon fresh lemon juice
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/3 cup grape tomatoes, quartered
2 teaspoons jalapenos, chopped (jarred variety)
salt and pepper
2 pieces naan bread (or can use tortillas or any other bread)
4 pieces bacon, cooked crisp
1 cooked chicken breast half, sliced thin (I usually used left over grilled or smoked)
3 ounces monterey jack pepper cheese, sliced (I use half-light by Cabot)
1 -2 teaspoon fat-free mayonnaise
1/4 cup fat-free cheddar cheese, grated

Steps:

  • Heat panini press to medium. (Or can grill on skillet or George Foreman).
  • Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
  • Spread thin layer of mayo on bread slices.
  • Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
  • Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN, AVOCADO, AND BACON SANDWICH



Chicken, Avocado, and Bacon Sandwich image

This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

2 slices bacon
1/3 cup shredded rotisserie chicken
Coarse salt and ground pepper
1 tablespoon mayonnaise
1 garlic clove, minced
2 slices toasted bread
Sliced avocado
Lettuce

Steps:

  • In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

Nutrition Facts : Calories 552 g, Fat 37 g, Fiber 4 g, Protein 22 g

BEST CHICKEN PANINI



Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

Steps:

  • Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
  • Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
  • Reassemble sandwiches and cut in half. Serve immediately.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

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