Chicken sandwiches with Avocado "Mayo"

Chicken sandwiches with Avocado "Mayo"




1 lb skinless boneless chicken breast cutlets
3/4 t plus 1/8 t salt
1/2 t chili powder
1 ripe avocado, pitted and peeled
1 jalapeno pepper, seeded and minced
1 t grated lime zest
1 t lime zest
2 tomatoes, sliced
1/8 t black pepper
8 slices whole wheat bread, toasted
1/4 c minced fresh cilantro
lettuce leaves



Spray large ridged grill pan with nonstick spray and set over medium-high heat.  Sprinkle chicken with 1/2 t. salt and chili powder.
Add chicken to pan and cook, turning once, until cooked through, about 8 minutes.
Meanwhile, place avocado, in a medium bowl and mash using a fork.  Stir in the jalapeno, lime zest and juice and 1/2 t. salt.
Sprinkle tomatoes with remaining 1/8 t. pepper and salt.  Spread one side of the 4 bread slices evenly with avocado mixture;
top evenly with tomatoes.  Sprinkle tomatoes with cilantro; top with chicken, lettuce and remaining bread slices.
Recipe serves 4.  7 WW points per serving.

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