Chicken Avocado Sandwich

The beauty of this sandwich is that it can be served warm or at room temperature. Our smashed jalapeno chili paste (Thecha) adds a spiciness to this sandwich. If you like it creamy or mild, you can always use a tablespoon of mayonnaise along with the chili paste.

Serves: 3-4

8 slices of multi-grain bread, toasted

4, 4 oz boneless skinless chicken breast (if you have a thicker chicken breast, then slice it in half horizontally)

2 ripe Haas avocados, peeled, deseeded, and chopped in 1 inch cubes

1/2 cup Rupen's Tandoori marinade

1/2 cup Rupen's Smashed Jalapeno Paste (Thecha)

1/2 cup Mayonnaise

2 cups arugula OR 2 cups spinach leaves

Oil spray

Salt and pepper, to taste

Pre-heat your grill at 350 F.

Meanwhile, mix the chicken breasts with the marinade in a medium-size mixing bowl.

When the grill is ready, grill the chicken pieces according to your manufacturer's instructions.

Meanwhile, apply the green chili paste on one side of any 4 bread slices. Apply mayonnaise on one side of the remaining 4 slices.

Place the arugula or spinach on top of the mayonnaise applied side of the bread slices.

Place the warm chicken breasts on top of the arugula, and arrange 1/4 of the avocados on top of each of the arugula filled sandwiches.

Place the remaining slices on top of the avocado to form a sandwich, and serve.