Chicken, salsa verde and avocado in ciabatta

5 - 8
PersonalPoints™ per serving
Total Time
22 min
8 min
14 min
Why not serve it as they do south-of-the-border with radishes, lime wedges, and roasted jalapeño peppers on the side? Ciabatta means “old slipper,” and that’s just what this classic Italian bread looks like. It is similar to the rolls used in Mexico to make sandwiches, which they call “tortas.” Since it isn’t always easy to find ripe avocados, plan ahead and set one aside on a counter for a few days to ripen. To help it ripen quicker, place it in a brown paper bag. Serve this hearty sandwich with cubes of pineapple or mango tossed with a little cayenne pepper if you’d like to enjoy something sweet and spicy at the end of the meal.


Uncooked boneless skinless chicken breast(s)

12 oz

Table salt

¼ tsp

Black pepper

tsp, coarsely ground

Fat free salsa

2 Tbsp, green-variety (salsa verde)

Fat free sour cream

1 Tbsp

Italian bread

8 oz, use ciabatta


1 item(s), medium, Haas, halved, pitted, peeled, cut into 12 slices


  1. Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Sprinkle the chicken with the salt and pepper.
  2. Add the chicken to the pan and cook, turning occasionally, until browned on the outside and cooked through, 12–14 minutes.
  3. Meanwhile, combine the salsa and sour cream in a small bowl; set aside.
  4. Slice the bread horizontally almost all the way through; spread open.
  5. Pull out some of the bread from the center, if desired. Spread the sour cream mixture on both sides of the bread.
  6. Cut each side of the bread crosswise into four equal pieces. Arrange a piece of chicken and 3 slices of avocado on each of the bottom halves of the bread. Yields 1 piece per serving.
  7. Close the bread and serve the sandwiches at once while still warm.