Friday, July 8, 2016
Grilled chicken with havarti, avocado, radish
When we make a meal on the grill, we always make an overabundance so that there are leftovers. With hubby working 24-hour shifts at the firehouse, I am packing him two meals (sometimes three) each time he heads off for a shift, so it's good to have leftovers.
Last week my husband marinated some chicken breasts in a garlic and herb marinade, so I decided to have a chicken sandwich the next day for lunch. I warmed it up with a slice of Havarti, then topped it with sliced avocado, sliced radish, sliced tomato and lettuce with a little bit of dijon mustard. It was fantastic!