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California Chicken Sandwich

Photo: Oxmoor House
Yield 4 servings
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. 

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.