Tonight's 20 min meal will have you riding a wave to the west coast! Smashed avocado, lemon aioli, tomatoes, and pulled chicken are all layered between toasted artisan buns. A crisp summer salad brimming with cucumber and toasted seeds will have you checking off every part of the food pyramid.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Kale Slaw Mix
Sunflower Seeds(ContainsTree Nuts, Tree Nut/Noix)
Before starting, preheat your broiler to low. Wash and dry all produce. Zest, then juice the lemon. Cut the cucumbers into 1/4-inch half-moons. Slice the tomato into 1/4-inch slices. Finely chop the dill. Peel, pit, then cut avocados and cut into 1/2-inch pieces.
Stir together the mayo, lemon zest and 1/2 tbsp lemon juice (dbl for 4ppl) in a small bowl. Season with salt and pepper. Set aside.
Whisk together 2 tbsp oil, 1/2 tbsp lemon juice and 1/4 tsp sugar (dbl all for 4ppl) in a large bowl. Add the kale slaw, cucumber and sunflower seeds. Toss to coat. Season with salt and pepper and set aside.
Add the avocado, dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4ppl) to a medium bowl. Using a fork, mash avocado until all ingredients are combined. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl) then chicken. Cook, stirring occasionally, until golden-brown and re-heated, 3-4 min.** Season with salt and pepper.
Split buns in half and arrange on baking sheet, cut-side up. Toast in the middle of the oven until lightly golden, 2-3 min. Spread the lemon aioli over the bottom buns. Top with the smashed avocado, chicken, tomato and top bun. Serve with the kale cucumber slaw on the side.