Spicy Southwestern Chicken Sandwiches

recipe
Rich, buttery avocado and sweet roasted red bell pepper balance the spiciness from the chipotles in this flavorful sandwich.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 347
Caloriesfromfat 22 %
Fat 8.4 g
Satfat 2 g
Monofat 3.1 g
Polyfat 2.4 g
Protein 31.8 g
Carbohydrate 33.9 g
Fiber 2.7 g
Cholesterol 72 mg
Iron 2.6 mg
Sodium 555 mg
Calcium 61 mg

Ingredients

1/4 cup reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 teaspoon finely chopped fresh cilantro
1 teaspoon adobo sauce
1/2 teaspoon chopped chipotle chile, canned in adobo sauce
2 garlic cloves, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1/4 cup chopped red bell pepper
1/4 cup chopped avocado
8 (1-ounce) slices sourdough bread, toasted
8 (1/8-inch-thick) slices tomato
4 romaine lettuce leaves

Preparation

Combine first 6 ingredients in a large bowl. Stir in chicken, pepper, and avocado. Divide chicken mixture evenly among 4 bread slices; top each with 2 tomato slices and 1 lettuce leaf. Cover with remaining 4 bread slices.

Note:

Becky Mercuri,

July 2007
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