Chicken Watercress And Avocado Sandwhich With Taragon Aioli Recipes

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI

Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories Sandwich Chicken Onion Low Cal High Fiber Lunch Spring Summer Grill Grill/Barbecue Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

CHEF JOHN'S TARRAGON AIOLI

Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI

Chicken, Watercress, and Avocado Sandwich with Tarragon Aïoli image

Categories Sandwich Chicken Garlic Leafy Green Poultry Sauté Dinner Lunch Mayonnaise Lemon Avocado Winter Tarragon Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
4 tablespoons extra-virgin olive oil
1 tablespoon minced fresh tarragon
2 teaspoons white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 teaspoon fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches), toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

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