Chicken & Fresh Mozzarella Sandwich with Avocado & Spinach Salad

Directions

1. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
2. Whisk together extra virgin olive oil, Italian seasoning, salt, and pepper to make a light marinade.
3. Slice the chicken horizontally to create thin fillets. Toss the chicken with the marinade until evenly coated.
4. Oil the grill or skillet lightly and cook the chicken until browned and cooked through, about 2–3 minutes per side.
5. Preheat the oven to broil and position a rack under the top element.
6. Prepare the toppings: slice the tomato, halve and pit an avocado and scoop out the flesh from one half while keeping the skin on the other half to slice, and slice the mozzarella.
7. On a sheet pan, lay the buns cut side up. Layer the bottom halves with avocado slices, cooked chicken, tomato slices, and mozzarella.
8. Broil until the cheese melts and the tops start to brown, about 3–4 minutes.
9. Peel and mince garlic; in a medium bowl, mix the garlic with extra virgin olive oil, red wine vinegar, salt, pepper, and the remaining avocado; mash until smooth to make the dressing.
10. Wash and dry the spinach, then toss it with the avocado dressing to coat evenly.
11. To serve, place the sandwich halves on plates and accompany with the dressed spinach salad on the side.