By The Beach Chicken Sandwich

By The Beach Chicken Sandwich

Author

Fustini's

Ingredients

• 2 Brioche Buns
• 2 Thin sliced Chicken Breast
• 1 tablespoon of butter
• 3/4 cup Lime Olive Oil
• 1/4 cup Garlic Olive Oil
• 1/4 teaspoon each Salt & Pepper
• 1 cup Greek Yogurt
• 8 Large Mint leaves chopped
• 1/4 teaspoon garlic minced
• 1/4 cup Watermelon Mint Balsamic
• 1 teaspoon salt
• 1 medium cucumber diced
• 2 tablespoons diced watermelon
• 3/4 cup Feta cheese crumbled
• 1 Large handful of Arugula
• Fresh Basil to taste or Basil Olive Oil
• 1/4 cup watermelon balsamic vinegar

Directions

1. Combine all Marinade ingredients into a zip seal bag ensuring the marinade fully covers chicken, let sit in refrigerator for 3-4 hours. In a large bowl combine all Yogurt Sauce ingredients and mix thoroughly, let flavors develop in the refrigerator for 2-4 hours, covered.
2. Bring stove to medium heat and add Lime Olive Oil to the pan. When Oil begins to shimmer add chicken and let sit on each side for 5-6 minutes to develop color, uncovered. Flip chicken and lower temperature too low and add one tablespoon of butter, then cover and let cook for 7-12 minutes or until the internal temperature of the chicken reaches 165° internally at the thickest part. Let rest for a few minutes before eating.
3. In a bowl combine all ingredients of the salad topping and toss salad. Begin building the sandwich in this order - bottom brioche bun, some yogurt sauce, chicken breast, salad topping, some more yogurt sauce, and top brioche bun.
4. This sandwich may be served warm with family and friends or cold and served at the beach or on a road trip! Enjoy!