Chicken sandwiches with avocado “mayo”
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Dress-up sammie night with this ultimate grilled chicken sandwich! While the chicken cutlets are cooked to perfection, a creamy, guacamole-type spread made with avocado, jalapeño, lime zest, and lime juice is slathered on toasted whole bread. Finally, the sandwiches are constructed with tomatoes, cilantro, the chicken and tender lettuce leaves. Chicken breast cutlets, which are thinner than regular chicken breasts, are ideal for this recipe because they cook up quickly and evenly. If you can’t find cutlets at the supermarket, you can slice chicken breasts lengthwise into ½-inch-thick cutlets. For an easy side dish, serve with raw crunchy veggies like carrot sticks or something sweet such as fresh berries.
Ingredients
Cooking spray
1 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Table salt
0.75 tsp
Table salt
0.125 tsp
Chili powder
0.5 tsp
Avocado
1 item(s), medium
Jalapeño pepper(s)
1 medium
Lime zest
1 tsp
Fresh lime juice
1 tsp
Tomato(es)
2 medium
Black pepper
0.125 tsp
Whole wheat bread
8 slice(s)
Cilantro
0.25 cup(s)
Bibb lettuce
4 piece(s)
Instructions
1
1 Spray large ridged grill pan with nonstick spray and set over medium- high heat. Sprinkle chicken with 1⁄2 teaspoon salt and chili powder. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes.
2
2 Meanwhile, place avocado in medium bowl and mash using fork. Stir in jalapeño, lime zest and juice, and 1⁄4 teaspoon salt.
3
3 Sprinkle tomatoes with remaining 1/8 teaspoon salt and black pepper.
4
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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