California Chicken Sandwich (Cooking Light)
photo by justcallmetoni
- Ready In:
- 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.
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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.