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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 19%
  • Fat: 8.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 35.2g
  • Carbohydrate: 52.8g
  • Fiber: 2.8g
  • Cholesterol: 66mg
  • Iron: 3.7mg
  • Sodium: 951mg
  • Calcium: 112mg

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

  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.
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