Spicy Southwestern Chicken Sandwiches

3 Reviews
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4 servings (serving size: 1 sandwich)
Becky Mercuri
July 2007
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

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.

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