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. 

Recipe by Cooking Light December 1998

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Oxmoor House

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

432 calories; calories from fat 19%; fat 8.9g; saturated fat 1.8g; mono fat 4.4g; poly fat 1.5g; protein 35.2g; carbohydrates 52.8g; fiber 2.8g; cholesterol 66mg; iron 3.7mg; sodium 951mg; calcium 112mg.
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