California Chicken Sandwich

Submitted by Martini Guy

"This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• Citrus Mayonnaise

• 1⁄3 cup mayonnaise
• 2 tablespoons thawed orange juice concentrate
• 1 teaspoon lime juice
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon hot sauce

• Sandwiches

• 4 (4 ounce) boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 8 slices loaf sourdough bread, thick slices (diagonally cut and toasted)
• 4 small romaine lettuce leaves
• 2 plum tomatoes, each cut lengthwise into 4 slices
• 1 peeled avocado, cut into 8 wedges

directions

1. To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
2. To prepare the sandwiches, sprinkle chicken with salt and pepper.
3. Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
4. Cook chicken 5 minutes on each side.
5. Reduce heat to low.
6. Cover and cook 5 more minutes until done. No pink is showing.
7. Remove chicken from skillet and cut diagonally across grain into thin slices.
8. Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
9. Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
10. Add additional citrus mayonnaise to top bread slice if desired.