Gluten-Free Chicken and Bacon Sandwich
Elevate your lunch game with this irresistible Gluten-Free Chicken and Bacon Sandwich, a perfect blend of hearty, crisp, and creamy flavors in every bite. Featuring tender grilled chicken breast, smoky, crispy bacon, and layers of fresh lettuce, juicy tomato, and buttery avocado, this sandwich is served on golden-toasted gluten-free bread for a satisfying, allergen-friendly meal. The creamy Dijon mustard-mayo spread adds a tangy kick, while the simple preparation—just 15 minutes to prep and 20 minutes to cook—makes it ideal for busy weekdays or casual weekend meals. Whether you're living gluten-free or simply looking for a mouthwatering sandwich recipe, this dish delivers bold flavors and a wholesome touch.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 slices Gluten-free sandwich bread
- 1 piece Boneless, skinless chicken breast
- 4 slices Bacon
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 4 leaves Lettuce leaves
- 1 medium, sliced Tomato
- 0.5 sliced Avocado
Directions
Step 1
Preheat your grill or a grill pan over medium-high heat.
Step 2
Season the chicken breast with olive oil, salt, and black pepper on both sides.
Step 3
Grill the chicken for about 6-7 minutes on each side or until it is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, set aside to rest for a few minutes before slicing.
Step 4
While the chicken is grilling, cook the bacon in a skillet over medium heat until it is crispy. Drain the bacon on a paper towel-lined plate.
Step 5
In a small bowl, mix together the mayonnaise and Dijon mustard to create a spread.
Step 6
Toast the gluten-free bread slices until golden brown, if desired.
Step 7
To assemble the sandwich, spread the mayonnaise and mustard mixture on one side of each slice of bread.
Step 8
Layer the lettuce leaves, sliced tomato, avocado, and grilled chicken on two slices of the bread.
Step 9
Place two slices of bacon on top of the chicken on each sandwich.
Step 10
Top with the remaining bread slices, mayo side down, slice the sandwiches in half, and serve immediately.
Nutrition Facts
| Serving size | (570.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1259.9 |
| Total Fat 63.9g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 209.6mg | 0% |
| Sodium 3812.9mg | 0% |
| Total Carbohydrate 99.7g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 18.3g | |
| Protein 74.6g | 0% |
| Vitamin D 13.8IU | 0% |
| Calcium 130.7mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1022.8mg | 0% |
Source of Calories