Ingredients

2 chicken breasts, cut crosswise in half and pounded to 1/2-inch thickness

Nonstick cooking spray or neutral oil

1 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper

1 small clove garlic (or 1/2 of a larger clove)

1/2 cup fresh herbs (I used 2 tablespoons each basil, chives, cilantro, and parsley)

1 avocado, peeled and pitted

7 ounces Greek yogurt

1 tablespoon honey

2 teaspoons fresh lemon juice

2 teaspoons white balsamic vinegar

1/4 teaspoon ground white pepper

4 hamburger buns or sandwich rolls

1 cup fresh baby spinach leaves

Preparation

  1. Prepare grill for direct grilling over medium heat. Spray the chicken with nonstick spray (or brush with a neutral oil) and sprinkle with 1/2 teaspoon salt and ground black pepper.
  2. Place chicken on the hot grill rack and cook 8 to 10 minutes, or until chicken loses its pink color throughout and reaches an internal temperature of 165° F. Remove the chicken from grill and let it stand 5 minutes.
  3. Meanwhile, prepare the green goddess sauce: In a food processor, pulse garlic until finely chopped. Add herbs and pulse again until finely chopped.
  4. Add avocado, yogurt, honey, lemon juice, vinegar, ground white pepper, and remaining 1/2 teaspoon salt. Process until mixture is well combined (there will be visible flecks of herbs).
  5. Build sandwiches using buns, spinach, chicken and Green Goddess Sauce.