Chicken sandwiches with avocado “mayo”
6
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Chicken breast cutlets, which are thinner than regular chicken breasts, are perfect for this recipe. Make a guacamole-type spread with avocado, jalapeño, lime zest, and lime juice, then sprinkle hearty slices of tomatoes lightly with salt and pepper. Voilà—you have the makings of the ultimate chicken sandwich. Slather slices of toasted whole wheat bread with avocado mayo, layer in tomatoes garnished with cilantro, top with Bibb lettuce, and add the chicken breast hot off the grill pan.
Ingrédients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s), cutlets
Table salt
¾ tsp(s)
Chili powder
½ tsp(s)
Avocado
1 medium, pitted and peeled
Jalapeño pepper
1 medium, seeded and minced
Lime zest
1 tsp(s), grated
Fresh lime juice
1 tsp(s)
Tomato
2 medium, sliced
Black pepper
⅛ tsp(s)
100% whole wheat bread
8 slice(s)
Cilantro
¼ cup(s), minced
Bibb lettuce
4 leaf/leaves
Instructions
1
Spray large ridged grill pan with cooking spray and set over medium- high heat. Sprinkle chicken with 1⁄2 tsp salt and chili powder. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes.
2
Meanwhile, place avocado in medium bowl and mash using fork. Stir in jalapeño, lime zest and juice, and 1⁄4 tsp salt.
3
Sprinkle tomatoes with remaining 1/8 tsp salt and black pepper.
4
Spread one side of 4 bread slices evenly with avocado mixture; top evenly with tomatoes. Sprinkle tomatoes with cilantro; top with chicken, lettuce, and remaining bread slices.
5
Serving size: 1 sandwich
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