This chicken avocado sandwich features seasoned air-fried chicken thighs paired with a creamy avocado and salsa verde spread, topped with shredded provolone on a toasted brioche bun—a quick, protein-packed lunch ready in under 30 minutes.
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In a small bowl, mash the avocado with a fork.
Season the avocado with salt and pepper, then stir in the green enchilada sauce or salsa verde until well combined. Set aside.
Place chicken thighs on a cutting board, cover with plastic wrap, and pound to an even thickness using a meat tenderizer.
Season the chicken generously on both sides with salt, garlic powder, onion powder, smoked paprika, and chipotle chili powder.
Place the seasoned chicken in an air fryer basket and cook at 375°F for 12 minutes.
While the chicken cooks, toast the buns in the air fryer for 3-5 minutes until lightly golden.
To assemble, spread the avocado mixture on both the top and bottom halves of the toasted buns.
Place a cooked chicken thigh on each bottom bun.
Top the chicken with shredded provolone cheese and a drizzle of hot sauce, if desired.
Place the top bun on the sandwich and serve immediately.
Store leftover air-fried chicken in an airtight container up to 3 days; reheat in the air fryer at 350°F for 3-4 minutes. Assemble sandwiches fresh; do not store assembled.
air fryer
Yes, boneless, skinless chicken breasts work but cook slightly faster (2-3 minutes less). Thighs stay juicier due to higher fat content.
Prepare the seasoned chicken and avocado spread up to 4 hours ahead separately; assemble just before serving to prevent the bun from soaking.
Fresh lime juice and cilantro mixed into mashed avocado, or mild pico de gallo, are good alternatives.
Not as written (brioche contains gluten), but you can substitute a gluten-free bun and use certified gluten-free seasoning blends.
