California Chicken Sandwich

Photo: Oxmoor House
This healthy chicken sandwich on toasted sourdough bread is a great choice for lunch or a light dinner.   Serve with fresh fruit to round out the meal. 

Yield:

4 servings

Recipe from

Nutritional Information

Calories 432
Caloriesfromfat 19 %
Fat 8.9 g
Satfat 1.8 g
Monofat 4.4 g
Polyfat 1.5 g
Protein 35.2 g
Carbohydrate 52.8 g
Fiber 2.8 g
Cholesterol 66 mg
Iron 3.7 mg
Sodium 951 mg
Calcium 112 mg

Ingredients

Citrus mayonnaise:
1/3 cup fat-free mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
Sandwiches:
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
8 (1 1/2-ounce) slices diagonally cut sourdough bread, toasted
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

Preparation

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.

To prepare the sandwiches, sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat; add chicken. Cook 5 minutes on each side. Reduce heat to low. Cover; cook 5 minutes or until done. Remove from heat. Cut chicken diagonally across grain into thin slices.

Spread 1 tablespoon citrus mayonnaise on each of 4 bread slices. Top with 1 lettuce leaf, 1 chicken breast half, 2 tomato slices, 2 avocado wedges, and remaining bread slices.

Note:

December 1998