Grilled Balsamic Chicken Sandwiches with Strawberry Goat Cheese Salad

Ingredients

• 1/4 cup minced fresh basil
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs
• 4-5 potato buns
• 5 ounces mixed greens or arugula
• 1 1/2 cups thinly sliced strawberries
• 1/2 medium red onion, thinly sliced
• 4 ounces goat cheese, crumbled
• 1/4 cup roasted salted almonds, chopped
• 4-5 slices havarti or white cheddar cheese, sliced
• 1 tomato, thinly sliced
• 1 avocado, thinly sliced
• 3/4 cup mayonnaise
• 1/4 cup sun-dried tomatoes
• 6 large fresh basil leaves
• 1 tablespoon water

Instructions

1. In a large bowl, whisk together 1/4 cup minced fresh basil, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to make the marinade.
2. Reserve 3 tablespoons of the marinade in a small jar; add 1 tablespoon water to the jar, shake to emulsify, and adjust seasoning with more balsamic vinegar or oil if needed. This will be the salad dressing.
3. Add 2 pounds boneless skinless chicken thighs to the remaining marinade in the bowl; marinate at room temperature for 30 minutes or refrigerate covered for up to 24 hours.
4. Prepare the sun-dried tomato basil mayo by blending 3/4 cup mayonnaise, 1/4 cup sun-dried tomatoes, 6 large fresh basil leaves, 1 tablespoon balsamic vinegar, and a pinch of salt and pepper in a food processor until smooth. Refrigerate until ready to use.
5. Assemble the salad: In a serving bowl, toss 5 ounces mixed greens with 1 1/2 cups thinly sliced strawberries, 1/4 cup thinly sliced red onion, 4 ounces crumbled goat cheese, and 1/4 cup chopped roasted salted almonds. Drizzle with the reserved dressing and refrigerate up to 12 hours, adding nuts just before serving if preparing ahead.
6. Preheat the grill to 450°F. While preheating, slather the cut sides of potato buns with sun-dried tomato basil mayo and grill cut-side down with the lid open until lightly toasted, about 1-2 minutes. Transfer to a platter.
7. Clean the grill grates with a brush, then oil them by rubbing a saturated paper towel dipped in neutral oil over the surface using tongs.
8. Remove chicken from marinade, shake off excess, and grill for 5 minutes per side or until internal temperature reaches 165°F. Add slices of havarti or white cheddar cheese during the last 30 seconds if using.
9. Let chicken rest for a few minutes off the grill.
10. Prepare toppings: Thinly slice tomatoes and avocados, reserve a handful of mixed greens, and slice remaining red onion.
11. Assemble sandwiches: Place greens on the bottom bun, top with grilled chicken, then add tomato, avocado, onion, and more mayo if desired. Top with the other bun half.
12. Serve sandwiches with the salad on the side, optionally topping salad portions with sliced chicken and avocado.