My original goal of this post was to talk about this beautiful and delicious grilled chicken sandwich. But, I soon discovered that the real star of this sandwich was the Avocado, Jalapeno, and Cilantro sauce. I spent the rest of the week trying this sauce on multiple things and it is just one of those things that tastes good on everything....especially on burgers! It's light, refreshing, has a little heat, and packs a ton of great flavors for only a few ingredients!
"But, Eric, I want to know about that chicken sandwich, it looks amazing!" Don't worry, I will talk about it, I really didn't do anything to fancy. I just felt the main "recipe" was this sauce that needed to be shared! So give this yummy green sauce a try, it is definitely worth it.
Avocado, Jalapeno, and Cilantro Sauce
Prep time: 30 min | Cook time: 0 min | Total time: 30 min | Yield: 1 cup
- 1/2 avocado, diced
- 1 jalapeno, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 6 Tbsp vegetable oil
- 4 Tbsp water
- 2 Tbsp lime juice
- Combine avocado, jalapeno, cilantro, 6 Tbsp of vegetable oil, water, and lime juice in a blender and puree until a smoth, creamy sauce forms. Season green sauce with salt.
Directions for Chicken Sandwich:
- Cut whole chicken breast (1 whole chicken breast = 2 sandwiches) in half horizontally to make them thinner. And then put them in between two pieces of saran wrap and pound them to about 3/4" thick.
- In a medium bowl whisk together 2 quarts of cold water, 1/3 cup kosher salt, and 1/4 cup sugar. Add the chicken breasts to the brine and place in refrigerator for 30 min.
- Remove chicken from brine and pat dry with paper towels, season chicken breast with salt and pepper.
- Spray tops of chicken breasts with PAM and place on the hot side of a grill. Cook until well browned about 3-5 min, flip and continue cooking until chicken reaches an internal temp of 160F.
- On the bottom of a hamburger bun spread a little bit of mayonnaise, place the chicken breast on top, top with bacon, shredded lettuce, tomato, and green sauce from above.
Chicken has to be cooked to the correct doneness or you risk getting a foodbourne illness. Always make sure your chicken is cooked to an internal temperature of 165F. Get yourself a Thermapen, the most accurate and dependable thermometer on the market! I use mine pretty much every time I cook.