Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- Kosher salt
- This Little Goat went to Yucatán
- 2/3 cup Kewpie mayo (or regular mayo)
- Cooking oil, such as canola or vegetable oil
- 8 slices of your favorite bread
- 1 large avocado
- Small bunch of kale
Directions
- Season the chicken on all sides with kosher salt. Toss with about 1/4 cup This Little Goat went to Yucatán until well coated.
- Heat a large skillet, grill, or griddle over medium-high heat and coat with a drizzle of cooking oil. Once hot, add in the marinated chicken. Sear until golden brown on both sides, about 3-4 minutes per side. Reduce the heat to medium and continue cooking until the chicken is cooked through, about 5-7 minutes more. Or transfer the chicken to a 375 F oven until cooked through. Let rest before shredding.
- In a food processor, add avocado, 1/2 cup mayo, and a pinch of salt. Pulse until smooth and creamy.
- Once chicken has cooled, shred it and toss with 2 tbs each of This Little Goat went to Yucatán and mayo.
- Spread avocado mayo onto your sliced bread. Top with crispy kale and a scoop of your chicken salad. Enjoy!
