Grilled Chicken and Avocado Caesar Melts
These grilled chicken melts feature creamy avocado and tangy Caesar dressing on toasted sourdough. It is a quick and satisfying meal perfect for a busy weeknight.
Ingredients
- 2 large chicken breasts sliced into thin cutlets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices sourdough bread
- 5 tablespoons Caesar salad dressing
- 1 large ripe avocado sliced
- 3 ounces baby arugula
- 1/4 cup shaved parmesan cheese
Instructions
- Rub the chicken cutlets with olive oil and season both sides with garlic powder, salt, and pepper.
- Heat a grill pan over medium-high heat. Cook the chicken for about 4 minutes per side until the meat is opaque throughout and reaches 165F.
- Remove the chicken from the heat and let it rest on a cutting board for 5 minutes. This keeps the juices inside the meat rather than on your cutting board.
- Slice the rested chicken into strips.
- Toast the sourdough bread slices until they are golden brown and firm.
- Spread about 1 tablespoon of Caesar dressing onto one side of each toasted bread slice.
- Divide the sliced chicken and avocado among four of the bread slices.
- Top the avocado with a handful of arugula and a sprinkle of shaved parmesan.
- Close the sandwiches with the remaining bread slices and serve immediately.