California Chicken Sandwich (Cooking Light)

Total Time
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.

Ingredients Nutrition


  1. Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
  2. 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.
  3. Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.
Most Helpful

5 5

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.

5 5

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.

5 5

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. Maïté