• 4 thick slices of sourdough (or your favorite bread!)
  • 2 chicken breasts
  • 1 Envy™ apple, julienned
  • ½ onion, thinly sliced
  • 4 T butter
  • ½ cup brown sugar
  • ½ cup red wine vinegar
  • 1 ½ cups baby arugula
  • 1 avocado, thinly sliced
  • 1 lime
  • ½ tsp kosher salt


  1. In a large saute pan, melt butter over medium heat.
  2. Add onions and saute until tender, approximately 3 minutes. Add apples and saute until tender, about 1 minute. Add sugar and red wine vinegar and reduce over medium low heat until liquid is mostly absorbed and syrup like. Allow to cool at room temperature.
  3. Preheat your oven to 350 degrees and also preheat a grill pan or large saute pan over high heat.
  4. Season chicken breasts with a drizzle of olive oil, salt, and pepper.
  5. Sear chicken for 2-3 minutes on each side until golden in color. Place pan into oven and continue to cook for another 6-10 minutes depending on how thick they are. Let rest for at least 5 minutes before shredding.
  6. Toast both sides of the bread and then evenly spread a large spoonful of the apple-onion marmalade on one side.
  7. Shred the chicken breasts into bit size pieces and evenly distribute among the four pieces of bread.
  8. Toss arugula with a little bit of olive oil, salt, and pepper and then lay over top of the chicken.
  9. Top with sliced avocado, a drizzle of lime juice, and a pinch of salt.