Chicken Mushroom Pesto Sandwich With Avocado Recipes
CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO
A delicious way to use leftover chicken, with sauteed mushrooms and onion, melted cheese, and avocado. Accented with pesto spread, on a crusty roll. Vary ingredient quantities to suit what you have, and what you like. Makes a light supper or hearty lunch when accompanied with soup or salad. Recipe is for a single sandwich, but can easily be multiplied.
Provided by dianegrapegrower
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
- Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
- Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
- Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
Nutrition Facts : Calories 634.9, Fat 36.7, SaturatedFat 9.6, Cholesterol 83.1, Sodium 681.9, Carbohydrate 40.5, Fiber 5.8, Sugar 3.9, Protein 36.7
GRILLED CHICKEN WITH AVOCADO PESTO
Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill or a grill pan for medium heat.
- Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams
CHICKEN AND AVOCADO PANINI SANDWICHES
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
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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