Grilled chicken sandwiches with chipotle mayonnaise
Uncooked boneless skinless chicken breast(s)
1 pound(s), thinly sliced
Fresh lime juice
Reduced calorie mayonnaise
Canned chipotle pepper(s)
1 Tbsp, finely chopped or to taste
Reduced-calorie wheat bread
8 slice(s), toasted
1 medium, cut into 8 slices
- Heat ridged grill pan over high heat. Sprinkle chicken with lime juice, salt, and pepper. Place chicken in pan and grill, turning once, until cooked through, about 5 minutes.
- Stir mayonnaise and chipotles together in small cup.
- Divide greens among 4 slices of toast. Top each with 2 tomato slices and one-quarter of chicken. Spread each remaining piece of toast with about 2 teaspoons chipotle mayonnaise and place on sandwiches.
- Serving size: 1 sandwich