Chicken Avocado Salad with Chef Jamie
Chicken Avocado Salad: serves 2 sandwiches
Chicken breasts, trimmed, 10-12 ounces
All purpose seasoning, as needed
Shallots, finely chopped, a little less than 1/8 cup
Dijon Mustard, 2-3 teaspoons
All purpose seasoning, 1/4 – 1/2 teaspoon
Black pepper, to taste
Rosemary, fresh, finely chopped, 1 teaspoon
Thyme, fresh, finely chopped, 1/2 teaspoon
Juice of a lime, 1/2
Hardboiled egg, 1 each, (optional)
Avocado, mashed, 1 large
Tomato, sliced, 4 slices
Bacon, warmed cooked, 4 slices
Good quality sliced bread, 4 slices
- Preheat the oven to 375 degrees; Place the chicken breasts in an oven safe pan and generously season with all purpose seasoning. Add enough water to the pan to almost cover the breasts. Cover the pan with aluminum foil and place in the center in the oven. Allow to cook for 30-40 minutes or until the chicken is no longer pink inside. Internal temperature should reach 165 degrees.
- Meanwhile, place your egg into a small sauce pan and fill with enough water to cover the egg by 1 inch. Bring to a heavy simmer then remove from heat, cover with a lid and set aside for 13-14 minutes. This will ensure the egg is cooked through but not over cooked. Once the egg is cooked, place it in a small bowl of ice.
- In a medium bowl, add the chopped shallots, mustard, 1/4 teaspoon of all purpose seasoning, black pepper, fresh herbs and lime juice.
- Once the chicken is ready, transfer the breasts to a cutting board and allow to cool for about 10 minutes. Then chop the chicken and peel and chop the egg, transfer to the bowl, adding the avocado as well. Stir, gently mashing the mixture until the avocado is completely mashed and has been incorporated with all the other ingredients. Taste and adjust your seasoning.
- Assemble your sandwiches: Toast your bread to desired darkness, layer with your slice tomatoes, cooked bacon and chicken salad.
