This sandwich started as a way to use up leftover grilled chicken and half an avocado that was about to go brown. It’s turned into one of the few things my whole family agrees on, which is rare enough that I wrote the recipe down properly instead of just eyeballing it every time.
Why You’ll Love This Recipe
- Ready in about 25 minutes if the chicken isn’t already cooked
- Uses up leftover grilled chicken well if you have it on hand
- Works for lunch or a casual dinner
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Boneless chicken breasts | 1 lb | Or 2 cups leftover grilled chicken, shredded or sliced |
| BBQ sauce | 1/3 cup, plus more for serving | Use your favorite bottled variety |
| Avocado | 1 | Mashed with lime juice and salt |
| Lime juice | 1 tsp | For the guacamole |
| Sandwich rolls | 4 | Something sturdy enough to hold up to sauce |
| Lettuce and tomato | For topping | Optional but recommended |
| Salt and pepper | To taste |
Pro tip: brush the sauce on during the last few minutes of grilling, not before. BBQ sauce burns quickly over direct heat if it’s on too early.
Kitchen Tools & Equipment
- A grill or grill pan
- A small bowl for mashing the avocado
Step by Step Instructions
Step 1: Prep the Ingredients
Season the chicken with salt and pepper. Mash the avocado with lime juice and a pinch of salt in a small bowl.
Step 2: Start Cooking
Grill the chicken over medium high heat, about 6 minutes per side, until cooked through.
Step 3: Add Layers of Flavor
Brush BBQ sauce over the chicken during the last 2 minutes of grilling on each side.
Step 4: Bring It All Together
Let the chicken rest for a few minutes, then slice if using breasts, or shred if using leftovers.
Step 5: Serve and Enjoy!
Spread mashed avocado on the rolls, layer with chicken, lettuce, and tomato, and add extra BBQ sauce if you like.
Expert Tips & Common Mistakes to Avoid
Tips:
- Let the chicken rest before slicing so the juices stay in the meat instead of on the cutting board.
- Toast the rolls lightly first so they don’t get soggy from the sauce and avocado.
Mistakes:
- Adding BBQ sauce too early in the grilling process, which causes it to burn before the chicken is cooked through.
- Skipping the lime juice in the avocado, which browns faster without it.
Recipe Variations & Customizations
- Vegetarian: use grilled portobello mushrooms instead of chicken.
- Gluten Free: use gluten free rolls or serve over a bed of lettuce instead.
- Spicy or Mild: use a spicy BBQ sauce, or add pickled jalapenos on top.
- Protein Boost: add a slice of cheese for extra protein and richness.
What to Serve With This Dish
Serve with a side from our BBQ sides roundup, or simple chips if you’re keeping things casual.
How to Store & Reheat Leftovers
Storage: store the chicken separately from the avocado and bread, in the fridge, for up to 3 days.
Reheating: warm the chicken in a skillet, then build the sandwich fresh with new avocado, since mashed avocado doesn’t keep or reheat well.
Freezing: the cooked chicken freezes well on its own for up to 3 months.
FAQs About This Recipe
Can I use leftover chicken?
Yes, this recipe was basically built around using up leftovers. Warm it slightly and toss with a bit of BBQ sauce before assembling.
What if I don’t have fresh avocado?
A basic guacamole from the store works fine as a substitute if you’re short on time.
Final Thoughts
This sandwich has genuinely ended arguments in my house about what’s for dinner, which is more than I can say for most recipes.
Save this one for the next time you have leftover grilled chicken sitting in the fridge.
