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
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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Chumi Jani
[email protected]Meh.
khowar mailis
[email protected]This sandwich was good, but not great. The chicken was a bit dry and the tarragon aioli was a bit too strong. I think I would try a different recipe next time.
MD JALAL UDDIN (মোঃ জালাল উদ্দিন)
[email protected]I was a bit skeptical about the combination of chicken, watercress, and avocado, but I was pleasantly surprised. The flavors worked really well together. I will definitely be making this again.
Md Abul hossain
[email protected]Great recipe! I made it for a picnic and it was a big success. The sandwiches were easy to make and held up well in the heat.
Marta J
[email protected]I tried this recipe and it was a hit! My family loved it. The tarragon aioli was especially delicious.
Treasure Love
[email protected]This sandwich was an absolute delight! The combination of flavors and textures was perfect. The chicken was juicy and tender, the watercress added a peppery bite, the avocado was creamy and rich, and the tarragon aioli tied it all together with a her