Created by Jenn's Food Journey
- Serves 2 -
2 boneless, skinless chicken breasts, flattened to an even thickness
1 teaspoon Herbs de Provence (or any spice you like, really)
1/2 teaspoon garlic salt
For the avocado mayo -
2 Tablespoons mayonnaise
1 teaspoon lime juice
1/2 teaspoon Tabasco (or Frank's)
salt and pepper
For the sandwich -
Steak or Hoagie rolls
Green leaf lettuce leaves
Rinse chicken and pat dry with a paper towel. Drizzle olive oil over both sides of each piece of fish. Season evenly with herbs, garlic salt and pepper. Cover and place in refrigerator for 1-2 hours.
Preheat grill to 375 degrees. Clean and oil grill grates. Place chicken over direct heat and grill 5-9 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest. Place rolls on grill for 2-3 minutes per side to get them nice and toasted.
While the chicken is resting, make the mayo by adding the avocado to a small bowl and smashing it up with a spoon or fork. Stir in the mayo, lime juice and hot sauce. Season with salt and pepper to taste.
To build the sandwich, slather on the avocado mayo, top with lettuce, cucumber and chicken. Serve immediately and enjoy!