Chicken/Avocado Sandwich

• 2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness
• Nonstick cooking spray or neutral oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper
• 1 small clove garlic (or 1/2 of a larger clove)
• 1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)
• 1 avocado, peeled and pitted
• 7 ounces Greek yogurt
• 1 tablespoon honey
• 2 teaspoons fresh lemon juice
• 2 teaspoons white balsamic vinegar
• 1/4 teaspoon ground white pepper
• 4 hamburger buns or sandwich rolls
• 1 cup fresh baby spinach leaves

1. 1. Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
2. 2. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165u0b0 F. Remove the chicken from grill and let it stand 5 minutes.
3. 3. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
4. 4. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
5. 5. Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.

chicken breasts, nonstick cooking spray, kosher salt, ground black pepper, clove garlic, fresh herbs, avocado, yogurt, honey, lemon juice, white balsamic vinegar, ground white pepper, buns, fresh baby spinach leaves

Taken from www.epicurious.com/recipes/member/views/chicken-avocado-sandwich-52880231 (may not work)