Description
This meal was kind of just thrown together by using all of my family’s favorite things: grilled chicken, croissants, bacon, and cheese. While we all had those four main things on, what each of us put on it after that was all different. I love avocado on everything so of course I had that along with spinach, tomato, pickles, lettuce, onions, and then whipped up a quick Sriracha mayo.
Ingredients
- 4 pieces Boneless Chicken Breasts, Pounded Thin
- 1 cup Italian Salad Dressing
- 1 clove Crushed Garlic
- 1 Tablespoon Olive Oil Or Butter
- 4 whole Croissant Rolls, Sliced Lengthwise
- 4 slices Favorite Cheese (I Used Muenster)
- 8 slices Cooked Bacon
- 1 whole Tomato, Thinly Sliced
- ½ whole Avocado (spritzed With Lemon Juice)
- ½ cups Sliced Kosher Pickles
- 2 bunches Baby Spinach
- FOR THE SRIRACHA MAYO:
- ½ cups Mayonnaise
- 2 Tablespoons Sriracha
Preparation
Place chicken in a Ziploc bag or container with lid and pour the Italian dressing and crushed garlic over it. Mix all around to make sure all the chicken is coated. Place in refrigerator overnight or at least 1 hour before cooking. I usually meal prep the day before so my chicken is marinated overnight.
If grilling, preheat grill to medium-high heat. Remove chicken breasts from marinade and grill for 10–15 minutes on each side or until all juices run clear. (Depending on how flat you pounded your chicken, this time may be shorter). The thickest part of the breast should have an internal temperature of 160ºF.
If using the stove top, lightly oil a skillet and heat to medium-high. Cook chicken breasts for around 10 minutes per side. If using the oven, bake at 450ºF for about 20 minutes. Cooking time for both the stove or the oven will depend on the thickness of the chicken, so check accordingly. Again, the thickest part of the breast should have an internal temperature of 160ºF.
While chicken is cooking, spread butter or olive oil on the inside of croissant rolls. Toast on the grill or under the broiler until golden brown.
Mix Sriracha and mayo together for sauce. Set aside.
For sandwich assembly, place bottom slice of croissant roll on a serving plate. Spread Sriracha mayo on croissant. Top with 1 grilled chicken breast, 1 slice cheese, 2 slices bacon, tomato slices, avocado slices, pickles, and spinach leaves to taste. Spread the inside of the top of croissant with more Sriracha mayo and place top on sandwich.
