While the grill preheats, rinse and pat-dry the chicken breast. Cut the chicken in half. Drizzle olive oil on top of the chicken breast and sprinkle with the garlic & herb seasoning.
Reduce the heat to low, then clean the grill. Spray with cooking spray and then place the chicken on the grill. Grill for 15 minutes, turning once. Grill until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken cooks, slice the tomatoes, avocados, and lettuce. Place on a tray. During the last minute of cooking, place the hamburger buns on the grill in indirect heat.
Remove the burger buns from the grill, place the chicken breast on each bun. Top with 1 tablespoon ranch, a slice of tomato, lettuce, and avocado. Repeat, until all the chicken sandwiches are done. Enjoy immediately.
Avocado - You can eat an avocado in various ways for this grilled chicken club sandwich you can either use a slice of avocado or mashed avocado like guacamole on the sandwich.
Cheese - This recipe does not require cheese; however, you can spice up this recipe with some pepper jack cheese or any of your favorite cheese for all my cheese lovers.
Grilling Spray - I like to use a “grill” non-stick cooking spray whenever I grill. This helps prevent the food from sticking on the grill.
Dairy Free - Substitute the ranch dressing with a dairy free version.
Gluten Free - Use a gluten free bun to make this recipe gluten free.
Pickle Juice Marinade - Want to ensure you have a juicy chicken sandwich? Marinate the chicken breast in dill pickle juice for at least 2 hours but no more then 24 hours. The pickle juice acts as brine ensure the chicken will not dry out.