Dairy-Free Chicken Club Sandwich
Elevate your lunchtime sandwich game with this hearty and flavor-packed Dairy-Free Chicken Club Sandwich! Perfectly grilled, seasoned chicken breast pairs beautifully with crispy bacon, creamy mashed avocado, and crunchy fresh veggies, all tucked between slices of dairy-free toasted bread. A dollop of tangy dairy-free mayonnaise ensures every bite is luscious and satisfying, making this recipe ideal for those avoiding dairy without compromising taste. Ready in just 40 minutes, this wholesome sandwich brings together smoky, savory, and fresh elements in a stackable masterpiece that’s deliciously customizable for your dietary needs. Perfect for a quick lunch, light dinner, or impressively easy entertaining option!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Bacon
- 8 slices Bread (dairy-free, your choice)
- 1 large Avocado
- 4 pieces Lettuce leaves
- 1 large Tomato
- 4 tablespoons Dairy-free mayonnaise
- 0.5 medium Red onion
- 1 teaspoon Lemon juice
Instructions
In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken breasts with the mixture.
Preheat a grill or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Set aside to rest.
While the chicken is cooking, preheat a skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease.
Toast the bread slices using a toaster or under the broiler until golden brown.
Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork and add lemon juice, mixing well.
Slice the tomato and red onion into thin rounds.
Spread dairy-free mayonnaise on one side of four slices of toasted bread.
Thinly slice the rested chicken breasts.
To assemble the sandwiches, start by layering lettuce, tomato slices, chicken slices, bacon, and red onion onto the mayonnaise-covered slices of bread.
Spread mashed avocado over the remaining four slices of bread and place on top of the stacked sandwiches, avocado side down.
Press sandwiches gently and secure each with a toothpick if desired. Halve each sandwich diagonally before serving.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 6783 mg | 295% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 35.6 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
