Spicy Southwestern Chicken Sandwiches
photo by TheGrumpyChef
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup reduced-fat mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh cilantro, finely chopped
- 1 teaspoon adobo sauce
- 1⁄2 teaspoon chipotle chile in adobo, canned in adobo sauce, chopped
- 2 garlic cloves, minced
- 4 cups cooked chicken, shredded
- 1⁄4 cup red bell pepper, chopped
- 1⁄4 cup avocado, chopped
- 8 slices sourdough bread, toasted
- 8 slices tomatoes
- 4 romaine lettuce leaves
directions
- Combine first 6 ingredients in a large bowl.
- Stir in chicken, pepper and avocado.
- Divide chicken mixture evenly among 4 bread slices. Top each with 2 tomato slices and 1 lettuce leaf.
- Cover with remaining 4 bread slices.
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Reviews
-
What a wonderful sandwich. I really expected it to be spicier, instead it was just enough heat, which complimented the coolness of the avacado. Not at all like a chicken salad. The only thing wrong, was there wasn't any left to take for lunch the next day. Next time I think I will make it with smoked chicken. Yummy! Made for PAC Fall 2008.
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We really expected this to be a little more on the fiery side, which was a slight disappointment for us.<br/>DH threw in a couple of slices of crispy bacon and a slice of cheese for good measure...and gently heated his in the toaster oven for a few minutes....which certainly didn't hurt it !!<br/>A good sandwich...just needed more fire for our taste.<br/>Made for PRMR.
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EXCELLENT! I made this as directed with regular mayo. I added the avocado to the sandwiches atop the chicken mix so that I could keep leftovers in the fridge. The flavor of this is really good, I only needed to add a little salt. I was glad the chipotle flavor was just an undertone. Freddy Cat says thanks for the chicken! Made for 1-2-3 hit wonders.
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RECIPE SUBMITTED BY
Stacee R.
United States