A Glorified Chicken Sandwich
Boneless, skinless Chicken breast
Cheddar Cheese, sliced
1 Avacado, peeled and pitted
1/3 cup mayo
Fresh Spinach leaves
Cook the chicken breasts on a griddle at 250°-300°. Depending on how thick they are, you may need to cover them to cook them through.
While the chicken is cooking, mash the avocado in a bowl and add the mayo, combine well. The amount of mayo is approx. I just dumped a big ol’ spoonful in to get the consistency I wanted.
Toast the bread and slice the cheese and tomatoes. Spread the buffalo sauce on one slice of bread and allow it to sit a bit to soak in. Spread the avocado-mayo on the other slice and add the spinach and tomatoes. I added the cheese to the chicken right after it was done to begin melting. Put the chicken on either piece of toast.
Put the slices together and indulge!
Hint: The first sandwich I made was a bit to thick of a chicken breast, so you may need to slice it a bit to fit evenly throughout the sandwich
Hint 2: Needs bacon!!