Honey Mustard Chicken Avocado Sandwich with Tahini Ranch

This Grilled Honey Mustard Chicken Avocado Sandwich with Tahini Ranch is a bold, fresh, and flavorful recipe perfect for spring and summer. It features tender grilled chicken marinated in a zesty lemon-thyme honey mustard dressing, layered with creamy avocado, sun-dried tomatoes, and a rich, herb-packed tahini ranch. All of this is tucked between slices of grilled ciabatta bread, creating a sandwich that’s hearty, wholesome, and packed with texture. Whether you’re firing up the grill for a weekend barbecue or making a satisfying weekday lunch, this sandwich brings vibrant ingredients and big flavor to your plate.

Ingredients

For the Dressing:

• 1/3 cup extra virgin olive oil

• 1 tablespoon honey

• 3 tablespoons Dijon mustard

• 3 tablespoons lemon juice

• 2 tablespoons apple cider vinegar

• 1/2 cup mixed chopped herbs (such as basil, parsley, dill)

• 1 shallot, chopped

• 2 cloves garlic, grated

• Kosher salt, black pepper, and chili flakes, to taste
  
  

For the Sandwich:

• 3/4 pound boneless, skinless chicken tenders

• 1 loaf ciabatta bread, halved lengthwise

• 1 avocado, mashed

• 1/4 cup oil-packed sun-dried tomatoes, drained and sliced

• 2 tablespoons chopped pepperoncini

• 1 cup baby arugula

• 1/2 cup shaved Parmesan cheese
  
  

For the Tahini Ranch:

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 2 teaspoons dried chives

• 2 teaspoons dried parsley

• 1 teaspoon dried dill

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4–1/2 teaspoon cayenne pepper, to taste

• Salt and black pepper, to taste
  
  

Instructions

1. Make the Dressing:
   In a glass jar or small bowl, whisk together the olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, chopped herbs, shallot, and grated garlic. Season with salt, black pepper, and chili flakes. Set half aside for dressing the sandwich.

2. Marinate the Chicken:
   Toss the chicken tenders with half of the dressing in a large bowl. Let them marinate for 10–15 minutes while you prepare the other components.

3. Grill the Chicken:
   Heat your grill, grill pan, or skillet over medium-high heat. Grill the chicken for about 10–12 minutes, flipping halfway through, until charred and cooked through. Set aside.

4. Make the Tahini Ranch:
   In a bowl, whisk together the tahini, lemon juice, Dijon mustard, dried chives, parsley, dill, garlic powder, onion powder, and cayenne pepper. Gradually whisk in 1/4 to 1/2 cup water until creamy and pourable. Season with salt and black pepper to taste.

5. Grill the Bread:
   Brush the cut sides of the ciabatta with olive oil. Grill them cut-side down until lightly charred and crispy, about 3–5 minutes.

6. Assemble the Sandwich:
   Spread tahini ranch on the bottom half of the grilled ciabatta. Layer with mashed avocado, sun-dried tomatoes, chopped pepperoncini, grilled chicken, and drizzle with the remaining honey mustard dressing. Top with baby arugula and shaved Parmesan. Drizzle extra tahini ranch if desired. Close with the top half of the bread and press gently.

7. Serve:
   Cut into 4 to 6 pieces and serve immediately with extra tahini ranch on the side.
   
   

Serving Information

• Servings: Makes approximately 6 sandwich portions.

• Calories: Around 425 per serving (estimated, may vary based on ingredients used).