Shredded Fiesta Chicken Sandwich with Creamy Chipotle Avocado Dressing
Prep time: 
Cook time: 
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Serves: 4-6 Sandwiches
  • 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
  1. 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.
  2. Meanwhile, prepare the "Creamy Avocado Sauce," & veggies, as noted above.
  3. 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.
  4. Remove the chicken from the grill & rest under tin foil tent for 3-5 minutes.
  5. Using two forks, shred the chicken breast & season meat, additionally, to taste.
  6. 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.
  7. Toast buns over indirect heat of the grill.
  8. Load toasted buns with fresh, prepared veggies, shredded chicken, sauteed onion and garlic, & Creamy Avocado Sauce. Serve.
Recipe by "A Bachelor and His Grill" at