California Avocado and Chicken Summer Sandwich

Serves: 4


1/2 lb. boneless, skinless chicken breast halves
1 Tbsp. Italian salad dressing
1/2 large red onion, cut into 4 rounds
1/2 Tbsp. Extra virgin olive oil
1/2 long French baguette
15 oz. goat cheese, softened
3/4 packed cup arugula
2 ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
As needed Kosher salt and freshly ground black pepper
2 Tbsp. basil pesto

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit