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This Grilled Honey Mustard Chicken Avocado Sandwich with Tahini Ranch is the perfect sandwich to serve up at your next backyard BBQ or afternoon picnic in the sun. Grilled chicken tossed in a lemon thyme honey mustard dressing, layered with avocado, sun-dried tomatoes, and our favorite tahini ranch. All sandwiched between crusty grilled ciabatta. This tasty chicken sandwich is precisely what your warm-weather days need.
I’m just going to say this right off the bat, I love this chicken sandwich. I know some people try to play things cool and not be so overly excited about things, but that’s not me. I’m so excited to share this sandwich. It feels perfect for spring and summer!
Plus, I don’t make sandwiches often, so this feels fresh and new, which always excites me!!
And most importantly, I think you guys will love it. The flavors are light for warmer weather, but it’s also super hearty with the grilled chicken, avocado, and ranch!
For whatever reason this time of year always makes me think about sandwiches you might order out.
I picture sitting outside on the patio at one of the town “hot spots” when the weather is nice. Then ordering up a yummy sandwich with a side of fries
A chicken sandwich with a side of fries screams summer as a kid to me!
The details
This chicken sandwich does have some layers. The chicken is tossed with my go-to oil-based honey mustard and herb dressing. It’s a little sweet and spicy with lots of lemons and fresh basil.
Then grill up the chicken. Be sure to save some of the dressing for drizzling over the sandwich!
While the chicken is grilling I usually make my favorite tahini ranch. You’re replacing sour cream and mayo with tahini. So it’s tahini, plus dried herbs, and then a little lemon. It’s delicious, and a nice lighter ranch option.
What’s great about tahini ranch, is that nothing in the dressing will spoil. This makes it nice for packing up for parties and picnics
When the chicken has grilled and the ranch is made, it’s assembly time.
Grill a nice long loaf of ciabatta bread then spread over lots of tahini ranch. Layer with avocado, sun-dried tomatoes, and plenty of pepperoncini (I’m obsessed right now). Then add the chicken and pour over the remaining herb dressing.
Finished with arugula and more ranch! You could also add a yummy cheese like pepper jack or Swiss, or even blue cheese!
Oh, and bacon would be great too!
Looking for other summer sandwich recipes? Here are a few ideas:
Everything Cheddar Tomato Bacon Grilled Cheese
Picnic Style Brie and Prosciutto Sandwich
Grilled Vegetable Burrata Sandwich
Spinach and Artichoke Pita Grilled Cheese.
Lastly, if you make this Honey Mustard Chicken Avocado Sandwich with Tahini Ranch, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Mustard Chicken Avocado Sandwich with Tahini Ranch
Servings: 6
Calories Per Serving: 494 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Dressing
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 3 tablespoons dijon mustard
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1/2 cup mixed chopped herbs (basil, parsley, dill)
- 1 shallot, chopped
- 2 cloves garlic, grated
- kosher salt, black pepper, and chili flakes
Sandwich
- 3/4 pound boneless skinless chicken tenders
- 1 loaf ciabatta bread halved lengthwise
- 1 avocado, mashed
- 1/4 cup oil packed sun-dried tomatoes, drained and sliced
- 2 tablespoons chopped pepperoncini
- 1 cup baby arugula
- 1/2 cup shaved parmesan
Tahini Ranch
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4– 1/2 teaspoon cayenne pepper, to taste
Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.2. In a large bowl, toss the chicken with 1/2 of the dressing. Let sit 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. 3. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.4. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. 5. Working with the bottom piece of bread, spread over some of the tahini ranch, then layer on the avocado, sun-dried tomatoes, and pepperoncini. Add the chicken, then drizzle the remaining dressing over the chicken. Add the arugula and cheese. Drizzle with the tahini ranch. Add the top half of the ciabatta and gently push down on the sandwich. Cut into 4-6 sandwiches. Enjoy with the remaining tahini ranch on the side.
Tieghan! These were amazing!! The flavours were perfect! Don’t know how anyone could say otherwise. 🤗
Hey Allison,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!🏝 xTieghan
4th recipe I’ve tried and they are all 4 my favorites!!
The combination of flavors was BEYOND!
Thanks for helping me keep it interesting – I actually look forward to cooking again!
xoxo
Hi Dana,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!🏝 xTieghan