Open-Faced Apricot-Chipotle Chicken Club

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Open-Faced Apricot-Chipotle Chicken ClubRecipe
Photo: Nigel Cox; Styling: Sharon Ryan
Serve with Snap Pea and Radish Sauté.
Serves 4 (serving size: 1 sandwich)


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4 (2-ounce) slices country-style wheat bread
8 (1/2-ounce) slices reduced-fat cheddar cheese
2 1/2 tablespoons apricot preserves
2 tablespoons canola mayonnaise
2 1/4 teaspoons chopped chipotle chiles, canned in adobo sauce
4 green leaf lettuce leaves
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
2 center-cut bacon slices, cooked and crumbled


Hands-on: 15 Minutes
Total: 15 Minutes

1. Preheat broiler to high.

2. Arrange bread in a single layer on a baking sheet. Broil 1 minute on each side or until lightly toasted.

3. Place 2 cheese slices on each bread slice. Broil 1 minute or until cheese melts. Remove from oven.

4. Combine preserves, mayonnaise, and chipotle in a small bowl. Top each bread slice, cheese side up, with about 1 tablespoon preserves mixture, 1 lettuce leaf, and about 1/3 cup chicken. Sprinkle bacon evenly over servings.

Created date

February 2013

Nutritional Information

Calories 409
Fat 15.7 g
Satfat 5.8 g
Monofat 6.1 g
Polyfat 2.5 g
Protein 29.6 g
Carbohydrate 39.1 g
Fiber 1.9 g
Cholesterol 75 mg
Iron 4.2 mg
Sodium 810 mg
Calcium 259 mg