chicken sandwich recipe grown in idaho

Grilled Chicken Club Sandwich

with Grown In Idaho® Super Crispy Shoestring Fries

Cooking Time
29 Minutes



You’ve had fries with sandwiches before, but how about fries in a sandwich? This handheld creation tops a seasoned chicken breast with avocado, tomato, honey mustard and shoestring fries, all on a soft brioche bun.

  • ¼ bag Grown In Idaho® Super Crispy Shoestring Fries (7 oz)

  • 2 T Butter

  • 2 Chicken Breast, uncooked

  • Kosher Salt

  • Ground Black Pepper

  • ½ Hass Avocado, sliced

  • 1-2 T Honey Mustard

  • 1 Beefsteak Tomato, sliced

  • Butter Lettuce

  • 2 Brioche Buns (sub hamburger bun)


  1. OVEN: Preheat oven to 425°F.
    Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F.
    Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  2. Meanwhile, season two chicken breasts with a generous amount of salt and pepper on each side.

  3. Heat a pan over medium-high heat, once hot, add butter. When butter is melted, add chicken breasts to pan and cook undisturbed on one side for 7 minutes. Flip chicken breasts and cook for another 7 minutes. Reduce the heat to low and cook for a total cooking time of 20-24 minutes, depending on how thick each chicken breast is.

  4. Add each chicken breast to a brioche bun layered with tomato slices, butter lettuce, avocado slices, fries, and honey mustard. Serve and enjoy!