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.

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

  • 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!