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Grilled chicken, avocado and grilled red pepper tartine
Grilled chicken, avocado and grilled red pepper tartine

Grilled chicken, avocado and grilled red pepper tartine

Preparation 15 minutes
Cooking time 10 to 12 minutes
Servings 4


  • 185 ml (3/4 cup) olive oil
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 chicken breasts, skin removed, cut into 4 fillets
  • 2 ripe, firm avocados
  • 60 ml (1/4 cup) mayonnaise
  • 15 ml (1 tbsp) Dijon mustard
  • 1 pinch of Cayenne pepper
  • 1 large red bell pepper, cut into 4
  • 125 ml (1/2 cup) barbecue sauce
  • 4 slices of country-style bread
  • 4 slices of jalapeno cheese
  • 30 ml (2 tbsp) oil


  1. Preheat the barbecue.
  2. In a bowl, using a whisk, beat 2/3 of the oil with the lemon juice (keep aside 15 ml [ tbsp] of juice).
  3. Season with salt and pepper.
  4. Add the chicken breasts.
  5. Stir to coat the meat well.
  6. Marinate for 15 to 20 minutes.
  7. Cut the avocados in 2 and remove the pit.
  8. With a spoon, remove the flesh gently.
  9. Cut into 5 to 6 mm (1/4 in.) slices. Place in a dish.
  10. Sprinkle with lemon juice.
  11. Season with salt and pepper. Set aside.
  12. In a small bowl, mix together the mayonnaise, mustard and Cayenne pepper.
  13. Grill the red pepper. Remove the skin and cut into strips. Set aside.
  14. Grill the chicken breasts for 5 to 7 minutes on each side, brushing with barbecue sauce during the cooking.
  15. Toast the slices of bread on the barbecue grill.
  16. Remove the bread from the barbecue.
  17. Spread some mayonnaise mix on each toast.
  18. Arrange the avocado slices on the mayonnaise.
  19. Add one chicken fillet.
  20. Garnish with the grilled pepper and cheese.
  21. Turn off the barbecue.
  22. Place the garnished slices of bread on the grill and close the lid.
  23. Heat for a few minutes to melt the cheese.
  24. Sprinkle with a dash of olive oil.
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