With alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.
Chicken sandwiches, generally speaking, don't exist to excite. They're trustworthy and filling and totally vanilla, the sensible footwear of sandwiches. So you can imagine my disappointment when, after my friends from Cali suggested burgers for dinner, we arrived at a place where the only meat on the grill was chicken breast.
And thus I learned that in Colombia, if it's served hamburger-style on a hamburger bun, it's a hamburger. Resigned, I ordered one. I added one step when grilling the chicken, brushing them with an avocado-jalapeño-cilantro green sauce just a minute or two before they come off the grill. If there are any readers out there who know more about Colombian burgers than I do, I can't claim this sauce is authentic or correct. I can claim that it's really tasty. The last-minute brushing quickly cooks the sauce onto the breasts without burning it, but don't worry, we'll add some more fresh sauce later.
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