CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI

CHICKEN, WATERCRESS, AND AVOCADO SANDWHICH WITH TARAGON AIOLI image

Yield 4 servings

Number Of Ingredients 10

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1 cup mayonnaise
4 TBL extra-virgin olive oil
1 TBL minced fresh tarragon (or 1 tsp dried)
2 tsp white wine vinegar
2 garlic cloves, 1 minced, 1 halved
1 tsp fresh lemon juice
4 skinless boneless chicken breast halves
8 center slices country white bread (each about 5x3 inches) toasted
1 bunch watercress, stems trimmed
2 avocados, halved, pitted, peeled, each half thinly sliced but intact

Steps:

Whisk mayonnaise, 2 TBL oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper. Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2 inch thickness; sprinkle with salt and pepper. Heat remaining 2 TBL oil in heavy large skillet over medium-high heat. Add chicken;saute until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3 inch strips. Place chicken in bowl. Mix in 3/4 cup aioli;season with salt and pepper (reserve remaining aioli for another use). Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 watercress, 1 fanned out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper;top with remaining toasts, garlic side down.