Chicken, Bacon & Avocado Sandwich

This sandwich is delicious and easy.  We had it a while ago and I need to make it again!  This recipe uses chicken cooked on the stove in olive oil, but you could easily grill chicken for this, or even better; use leftover, cold grilled chicken!  If you use chicken tenders, no need to pound them; just slice them in half before cooking (to make them thinner).  Most of the kids loved this meal.  The picky one just ate the sandwich ingredients separately. 

Chicken, Bacon & Avocado Sandwich
adapted from Buns in My Oven

1- 1.5 pounds (about) boneless, skinless chicken breasts or tenders
salt, pepper, and garlic salt
2-3 tbsp olive oil
1 avocado
8 slices bacon, fried crisp
1/2 red onion
1/4 cup mayo, or to taste
2 tbsp Dijon mustard
4-5 kaiser rolls

1.  Begin by pounding the chicken breasts to about 1/4 of an inch thick.  If using tenders, simply slice them in half, length-wise, to make them thinner.  Season on both sides with salt, pepper, and garlic salt. Heat oil in a large skillet and add chicken. Flip chicken after about 3-5 minutes and continue cooking for 5 minutes more or until chicken is cooked through. Transfer to a plate, slice chicken into small pieces and place in the fridge to chill.

2.  When the chicken is cold, slice the avocado and red onion into thin slices. Mix together the mayo and mustard and spread on one side of the kaiser roll. Layer the chicken, bacon, avocado, and onion on the roll. Enjoy!

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