Best 7 Chicken Watercress And Avocado Sandwich With Tarragon Aïoli Recipes

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Welcome to a delightful culinary journey with our tantalizing Chicken Watercress and Avocado Sandwich with Tarragon Aioli. This sandwich is a symphony of flavors and textures, featuring tender chicken, peppery watercress, creamy avocado, and a zesty tarragon aioli, all nestled between two slices of toasted bread. Its vibrant colors and fresh ingredients make it a feast for both the eyes and the palate.

In this article, we present a comprehensive guide to creating this delectable sandwich, along with two additional recipes that complement it perfectly. Our Tarragon Aioli recipe provides step-by-step instructions for making this flavorful sauce, while our Perfect Roast Chicken recipe ensures you have succulent chicken for your sandwich.

Whether you're a seasoned cook or a novice in the kitchen, we've got you covered. Our recipes are detailed and easy to follow, ensuring success in your culinary endeavors. So, gather your ingredients, put on your apron, and let's embark on this delicious adventure together!

Let's cook with our recipes!

CHICKEN AVOCADO AND BACON SANDWICH



Chicken Avocado and Bacon Sandwich image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 pounds chicken breasts, trimmed
1 teaspoon kosher salt
1 teaspoon dried tarragon leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon granulated garlic
2 tablespoons extra-virgin olive oil
8 pieces applewood smoked bacon
1 large loaf ciabatta or other crusty bread
1/2 cup ranch dressing
8 slices white Cheddar
1 avocado, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
  • Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
  • Chill the chicken until fully cooled.
  • Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
  • Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
  • Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
  • Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

CHICKEN AIOLI SANDWICH



Chicken Aioli Sandwich image

Provided by Food Network

Time 1h4m

Yield 4 sandwiches

Number Of Ingredients 19

1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chopped green onions
1 teaspoon chile flakes
1/2 cup peanut oil
Four 4-ounce chicken breasts
4 focaccia rolls, or other good-quality round crusty sandwich roll
4 slices provolone
Romaine lettuce
2 tomatoes, sliced
1 red onion, sliced
Aioli, recipe follows
1/4 cup chopped basil
2 egg yolks*
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
2 cups safflower oil
1 tablespoon lemon juice

Steps:

  • Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
  • Raise the oven temperature to 450 degrees F.
  • Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
  • Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
  • In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI



Chicken, Watercress, and Avocado Sandwich with Tarragon Aïoli image

Categories     Sandwich     Chicken     Garlic     Leafy Green     Poultry     Sauté     Dinner     Lunch     Mayonnaise     Lemon     Avocado     Winter     Tarragon     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 tablespoons extra-virgin olive oil
1 tablespoon minced fresh tarragon
2 teaspoons white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 teaspoon fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches), toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
  • Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
  • Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

CHEF JOHN'S TARRAGON AIOLI



Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

  • Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  • Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AIOLI



CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AIOLI image

Categories     Sandwich     Chicken     Sauté     Lunch

Yield 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 TBL extra-virgin olive oil
1 TBL fresh tarragon (or 1 tsp dried crushed fennel seed or anise)
2 tsp white wine vinegar
2 garlic cloves; 1 minced, 1 halved
1 tsp fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches) toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 TBL oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper. Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2 inch thickness;sprinkle with salt and pepper. Heat remaining 2 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use). Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI



Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories     Sandwich     Chicken     Onion     Low Cal     High Fiber     Lunch     Spring     Summer     Grill     Grill/Barbecue     Watercress     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

  • Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI



CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI image

Categories     Sandwich     Chicken     Sauté

Yield 4 servings

Number Of Ingredients 10

1 cup mayonnaise
4 TBL extra-virgin olive oil
1 TBL minced fresh tarragon (or 1 tsp dried)
2 tsp white wine vinegar
2 garlic cloves, 1 minced, 1 halved
1 tsp fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches) toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

  • Whisk mayonnaise, 2 TBL oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper. Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2 inch thickness; sprinkle with salt and pepper. Heat remaining 2 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3 inch strips. Place chicken in bowl. Mix in 3/4 cup aioli;season with salt and pepper (reserve remaining aioli for another use). Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 watercress, 1 fanned out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper;top with remaining toasts, garlic side down.

Tips:

  • Choose fresh ingredients. This will make a big difference in the flavor of your sandwich. Look for ripe avocados, fresh watercress, and juicy chicken.
  • Don't overcook the chicken. Chicken that is overcooked will be dry and tough. Cook it just until it is cooked through, about 6-8 minutes per side.
  • Make sure the bread is toasted. Toasted bread will help to hold the sandwich together and will also add a nice flavor.
  • Be generous with the tarragon aioli. This sauce is what really makes the sandwich special. Don't be afraid to use a lot of it.
  • Serve the sandwich immediately. This sandwich is best enjoyed fresh. It will start to get soggy if it sits for too long.

Conclusion:

This chicken, watercress, and avocado sandwich with tarragon aioli is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new sandwich recipe, give this one a try. You won't be disappointed!

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