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Grilled Chicken Club with Pita Bread

Grilled Chicken Club with Pita

Grilled Chicken Club with Pita Bread

There are SO MANY variations that you can enjoy with this easy, delicious recipe. See notes below under Sandwich Assembly and Recipe Suggestions. Oops, you could also substitute jarred pickled red onion for the freshly sliced red onion. Easier on the breath (LOL) and a fun, tasty option! Goes well with mustard.

This Grilled Chicken Club with Pita Bread includes dijon mustard, a bit of goat cheese, avocado, lettuce, tomatoes, and red onion. As I mention below, make assembly super easy by grilling the chicken the day before. Guess what else is a great idea? Maybe consider substituting grilled white fish such as Cod or Halibut!!! I adore fish, especially freshly grilled.

Every recipe has a secret ingredient. Can you guess the secret ingredient in this recipe? Okay, I will share the exciting secret… fresh TARRAGON! Makes ALL the difference.

Grilled Chicken

Sandwich Assembly and Recipe Suggestions:

  • Begin by placing the lettuce leaves in first OR,
  • Substitute arugula for the lettuce – yum!
  • Red leaf lettuce works well, too
  • Make extra “mayo” and keep refrigerated for up to 7 days, if using cashew cheese < Cashew Cheese recipe link there <
  • Bacon is optional. I do not eat bacon. It upsets my stomach. No judging. If you love bacon, have a few crumbles with your sandwich. If you can leave it, then leave it.
  • Grill chicken ahead of time, refrigerate and assemble when ready to eat
  • Goat cheese is super good for the belly. If you are not a fan, use feta cheese!
  • Consider adding a tablespoon or so of chopped Kalamata olives – yum!
  • I prefer turkey. Turkey breasts are huge! Buy skinless, boneless. Cook ahead of time. Slice into 1-inch thick slices. Use what you need for the sandwiches. Refrigerate the rest for a quick protein snack the next day (or days).

 

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Recipe

Grilled Chicken Club with Pita Bread
Entree
Grilled Chicken Club with Pita Bread includes dijon mustard, goat cheese, tomato, red onion, and crispy bacon

Ingredients

1/2 cup mayonnaise, vegan mayonnaise, or cashew cheese (see recipe link above)
3 teaspoons Dijon mustard
1 tablespoon finely chopped fresh tarragon leaves
fine zest of one lemon
4 boneless, skinless chicken breast halves
Sea salt to taste
Black pepper to taste
1 tablespoon grape seed oil
4 large to extra large pita bread rounds
4 Boston lettuce leaves or other
1 small red onion, halved and thinly sliced
3 roma tomatoes, thinly sliced
1/3 cup plain goat cheese or 4 slices "rounds"
1 medium avocado, seeded, peeled, and chopped or sliced (your preference)
4 bacon strips, cooked and crumbled (optional)
Specialty items:
Parchment paper or waxed paper
Meat pounder or mallet

Instructions

Preheat grill to medium heat.
In a small mixing bowl, combine 1/4 cup of the mayonnaise and 1 1/2 teaspoons of the mustard in a small mixing bowl and stir well.
Place chicken breasts one at a time between two pieces of parchment or wax paper.
Using the meat pounder or mallet, flatten chicken breasts to about 1/2 to 1-inch thick.
Spread mayonnaise mixture on one side of chicken breasts, season with salt and pepper.
Turn chicken and coat the other side with the mayonnaise mixture, salt, and pepper.
Place chicken on grill and grill on one side for about 3 minutes.
Turn chicken and grill until cooked through.
Remove from heat, place in foil until ready to assemble the sandwiches.
Combine the remaining mayonnaise and mustard with the tarragon and lemon zest; stir to combine and set aside.
Heat grape seed oil in an iron skillet or non-stick skillet over medium-high heat.
Lightly brown both sides of 2 pita bread pockets.
Use remaining oil to brown the other 2 pita pockets.
Slice the chicken on the diagonal into strips.
Slice rounds in half and gently "open" the pockets.
Spread one half of the pita pocket with the tarragon mayonnaise mixture.
Layer in the lettuce, red onion, tomato, goat cheese, chicken and top with avocado and bacon.
Other options: sliced or diced jalapeno and as suggested above, diced Kalamata olives

Serves

4

Preparation Time (hrs/min)

, 25

Cooking Time (hrs/min)

, 20

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