Prep 10 mins
Cook 15 mins
Here is a sandwich that is good for you and has great flavor especially if you like sweet and savory together. I don't really like the taste of fat free mayo so I use the low fat kind instead.
- 1⁄3 cup low-fat mayonnaise
- 2 tablespoons orange juice concentrate, thawed
- 1 teaspoon lime juice
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon hot sauce
- 4 (4 ounce) boneless skinless chicken breasts
- 8 slices sourdough bread
- 4 leaves romaine lettuce
- 2 medium tomatoes, sliced
- 1 avocado, sliced in wedges
- Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
- Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
- Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
What a great lunch today, Made no adjustments here, and will not in the future as we were well satisfied with the results. A over all great meal not too spicy, not too sweet. Great for all of us. Made for PRMR tag.
Even if you choose to change up the fixings on your sandwich, the spread here alone makes this one a must try. I made this for a communal lunch for co-workers today and we all raved about the combination of sweet, smoky and spicy contained herein. My brew was made with non-fat mayo - which if you were trying to sneak it it this would be perfect as the mayo serves a conduit for all the other ingredients. We don't care much for avocados so I used that other California favorite, alfalfa sprouts with both white and whole wheat sourdough rolls. Lip smacking good.
Great combinations in this recipe. Never thought of using avocado in a sandwich (I only discovered recently that I love it), but it sure tastes great. Lovely dressing too. MaÃ¯tÃ©