Chicken Avocado Cheese Panini Recipes

CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI

Chicken Salad, Avocado and Cheddar Panini image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

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.

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

Ingredients

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

CHICKEN, AVOCADO & CHEESE PANINI

Chicken, Avocado & Cheese Panini image

A great lunchtime recipe. Really nice to enjoy with a cool glass of white wine! I usually make this with the panini bread or a herb focaccia as it toasts really well.

Provided by ozzygirl

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 focaccia rolls
2 roasted chicken breast
brie cheese
1/2 cup of semi sun-dried tomato
1/2 ripe avocado
mayonnaise
salt
pepper

Steps:

Cut your focaccia or Turkish bread to size.
Slice open the middle.
Spread mayonnaise on the base of both slices of your bread roll.
Top with chicken, slices of brie cheese, semi sun-dried tomatoes and avocado, in that order.
Salt and pepper to taste.
Toast using a sandwich grill toasting machine or George Foreman grill until cooked.

Nutrition Facts : Calories 257.1, Fat 10.8, SaturatedFat 2, Cholesterol 73.1, Sodium 350, Carbohydrate 11.8, Fiber 5, Sugar 5.4, Protein 29.6

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

Ingredients

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).

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