Chicken Salad Avocado And Cheddar Panini Recipes

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CHICKEN AND AVOCADO PANINI SANDWICHES



Chicken and Avocado Panini Sandwiches image

The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 avocado
1 teaspoon fresh lemon juice
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/3 cup grape tomatoes, quartered
2 teaspoons jalapenos, chopped (jarred variety)
salt and pepper
2 pieces naan bread (or can use tortillas or any other bread)
4 pieces bacon, cooked crisp
1 cooked chicken breast half, sliced thin (I usually used left over grilled or smoked)
3 ounces monterey jack pepper cheese, sliced (I use half-light by Cabot)
1 -2 teaspoon fat-free mayonnaise
1/4 cup fat-free cheddar cheese, grated

Steps:

  • Heat panini press to medium. (Or can grill on skillet or George Foreman).
  • Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
  • Spread thin layer of mayo on bread slices.
  • Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
  • Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN AND AVOCADO SALAD



Chicken And Avocado Salad image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 10

1/4 cup seasoned rice vinegar*
2 ripe, Fresh California Avocados, seeded and peeled
3 oz. rice sticks
1/2 cup sliced green onion
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 lb. cooked, shredded chicken
Oil for frying
1 dash red pepper flakes
Green onion, slivered lengthwise, as needed for garnish

Steps:

  • Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
  • Combine chicken, bell pepper and green onion; fold into reserved dressing.
  • Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
  • Dice avocado; gently fold into chicken salad.
  • Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.

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