Shredded Fiesta Chicken Sandwich with Creamy Chipotle Avocado Dressing

In all fairness, this is more than a chicken sandwich. This culinary fiesta combining the zesty heat of a spicy hand-ground dry rub, elevated alongside the tender, smoky shredded chicken breast, then balanced with sweet greens and a cool, creamy avocado sauce spread on toasted, artisan pretzel buns.

Shredded Fiesta Chicken Sandwich with Creamy Chipotle Avocado Dressing

Shredded Fiesta Chicken Sandwich with Creamy Chipotle Avocado Dressing

 

Shredded Fiesta Chicken Sandwich with Creamy Chipotle Avocado Dressing

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 4 -6 Sandwiches
Author: A Bachelor & His Grill

Ingredients

  • 2 pounds chicken breast boneless and skinless
  • A Bachelor & His Grill's "Chili-Lime Fiesta Dry Rub"
  • 1 red onion thinly sliced
  • 2-3 cloves garlic
  • 1 tablespoon olive oil plus additional for chicken basting
  • Mini sweet bell peppers finely sliced into rings
  • Jalapenos seeds removed and finely sliced into rings
  • Scallions finely sliced
  • Arugula and spring greens
  • A Bachelor & His Grill's "Chipotle Avocado Sauce" (recipe below)
  • 4-6 good quality buns lightly buttered and toasted over grill grates

Instructions

  • In airtight re-sealing plastic bag, add chicken & "Chili-Lime Fiesta Dry Rub". Massage seasonings into chicken & place in refrigerator for 2hours, up to overnight.
  • Meanwhile, prepare the "Creamy Avocado Sauce," & veggies, as noted above.
  • Remove the chicken from the refrigerator 15-20 minutes before grilling, allowing the meat to return to near room temperature & preheat grill to medium hot. Brush the chicken with olive oil, season with salt & pepper. Place on the grill with the lid closed, grill for 5-6 minutes per side (basting intermittently with olive oil), or until the juices run clear & internal temperature reaches 155 degrees.
  • Remove the chicken from the grill & rest under tin foil tent for 3-5 minutes.
  • Using two forks, shred the chicken breast & season meat, additionally, to taste.
  • Bring 1 tablespoon of olive oil to a gentle simmer in a large sauce pan over medium heat. Toss in the garlic & onion. Saute 2-3 minutes or until fragrant. Set aside momentarily to cool.
  • Toast buns over indirect heat of the grill.
  • Load toasted buns with fresh, prepared veggies, shredded chicken, sauteed onion and garlic, & Creamy Avocado Sauce. Serve.

 

Chili-Lime Fiesta Dry Rub

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 /2 cup
Author: A Bachelor & His Grill

Ingredients

  • 3 teaspoons chili powder
  • 2 teaspoons olive oil
  • 2 teaspoons packed brown sugar
  • 2 teaspoons lime zest
  • 1 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1 pinch cinnamon

Instructions

  • With pestle and mortar, ground together all dry ingredients.
  • Whisk in olive oil and lime zest.
  • Apply rub immediately, or store in refrigerator for later use, up to 2 weeks in an air-tight container.

 

Creamy Chipotle Avocado Sauce

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 cups
Author: A Bachelor & His Grill

Ingredients

  • 2 avocados halved, pitted and shells removed
  • 2 cups water
  • 1/4 cup lemon juice
  • 2 ounces sour cream
  • 1 shallot chopped
  • 1-2 cloves garlic
  • 3 tablespoons cilantro finely chopped
  • 2 pinches kosher salt & fresh ground peppercorn plus additional to taste

Instructions

  • Place all ingredients in food processor.
  • Pulse on low speed for a few turns, while scraping food processor walls down with a spatula. Then gradually turn up speed of processor, until mixture pureed.
  • Serve immediately, or store in air-tight refrigerated container, up to 2 weeks.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.