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Broiled Chicken Sandwich with Fresh Salsa

Broiled Chicken Sandwich with Fresh Salsa

Southern Living MARCH 2000

  • Yield: Makes 4 servings


  • 4 (4-ounce) skinned and boned chicken breast halves
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground red pepper
  • 2 teaspoons lime juice
  • Olive oil cooking spray
  • 4 Red Leaf lettuce leaves
  • 8 (3/4-ounce) slices reduced-calorie whole wheat bread, toasted
  • Fresh Salsa, drained


Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Stir together garlic and next 4 ingredients. Rub mixture on chicken. Place in a shallow dish or heavy-duty plastic bag; cover or seal, and chill 3 hours.

Place chicken on a rack coated with cooking spray in a broiler pan.

Broil 5 1/2 inches from heat (with electric oven door partially open) 5 minutes on each side or until done. Place lettuce leaves on half of bread slices; top with chicken. Spoon 1/4 cup Fresh Salsa over each chicken breast; top with remaining bread slices.

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 3.5g
  • Cholesterol: 67mg
  • Sodium: 608mg