Bacon and Guacamole Chicken Sandwich with Buttermilk Ranch Slaw
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
It's not just 20-somethings at brunch spreading avocado on toast that combine that rich vegetable and bread. (And that's not just millennials anymore, fellow olds, there are zoomers now, too!) This sandwich brings the avocado love, not to mention the juicy chicken and yummy cheese love. (Not to mention the salty crunchy bacon love.) Feel free to make this for brunch and be young and hip. (Or have it at 5 pm dinner like all the rest of us olds.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare and Start the Chicken
Pat chicken dry.
Wrap chicken in plastic wrap and lightly pound with a heavy object to an even ½" thickness. Unwrap chicken, and season both sides with a pinch of pepper.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
While chicken cooks, prepare bacon aioli.
Make Bacon Aioli and Finish Chicken
Line a microwave-safe plate with a paper towel. Place bacon on towel-lined plate and microwave until crispy, 20-30 seconds.
Transfer crisped bacon to a mixing bowl and add mayonnaise. Stir to combine.
Once chicken is cooked, spread bacon aioli evenly on chicken and top with cheese. Remove pan from burner and cover. Let cheese melt, 2-3 minutes.
Transfer chicken to a plate. Wipe pan clean and reserve.
While cheese melts, make slaw.
Make Slaw and Toast Buns
In another mixing bowl, combine slaw, dressing, and a pinch of pepper. If desired, add a pinch of salt. Set aside.
Return pan used to cook chicken to medium heat. Add buns, cut side down, to hot, dry pan. Cook undisturbed until toasted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with guacamole, chicken, and top bun. Bon appétit!
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