Spicy Southwestern Chicken Sandwiches

rickoholic83's Note:

Courtesy of Cooking Light.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ¼ cup reduced-fat mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh cilantro , finely chopped
• 1 teaspoon adobo sauce
• ½ teaspoon chipotle chile in adobo , canned in adobo sauce, chopped
• 2 garlic cloves , minced
• 4 cups cooked chicken , shredded
• ¼ cup red bell pepper , chopped
• ¼ cup avocado , chopped
• 8 slices sourdough bread , toasted
• 8 slices tomatoes
• 4 romaine lettuce leaves

Directions:

1. Combine first 6 ingredients in a large bowl.
2. Stir in chicken, pepper and avocado.
3. Divide chicken mixture evenly among 4 bread slices. Top each with 2 tomato slices and 1 lettuce leaf.
4. Cover with remaining 4 bread slices.

Reviews

[TheGrumpyChef]

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.

[Kellie_in_KC]

This is a delicious sandwich. The heat of the chicken with the taste of the sourdough bread was a great combination. My husband made according to the directions; we will make again for a quick meal.

[Engrossed]

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.