CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO
This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
- Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
- To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.
CHIPOTLE CHICKEN SANDWICH WITH AVOCADO
Fast-food chicken sandwiches are all the rage, but they're easy to make at home, too.
Provided by Adapted from
Yield 4
Number Of Ingredients 15
Steps:
- 1 In a medium bowl or resealable container, whisk together the oil, lime juice, chipotle powder, smoked paprika, garlic powder, cumin, coriander and salt to create a thick paste
- 2 Add the chicken and turn and, using your hands, massage until fully coated
- 3 Cover and refrigerate for 15 to 20 minutes or up to 2 hours
- 4 When ready to cook, lightly oil a large grill pan or saute pan and set it over medium heat until the oil is shimmering
- 5 (Turn on the vent over your stove because the spicy marinade is pungent
- 6 ) Working in batches if needed, add the chicken in a single layer, and cook until the internal temperature reaches 165 degrees, 3 to 4 minutes per side
- 7 Discard any remaining marinade
- 8 Place several slices of avocado on one half of each roll and top with chipotle chicken and a slice of cheese
- 9 Spread 1 tablespoon of the mayonnaise on the other half of each roll and top with lettuce and tomato, if using
- 10 Press the sandwich halves together and serve
- 11 NOTE: If you cannot find chicken cutlets at your grocery store or have full-size chicken breasts handy, you can thinly slice the larger chicken breasts into cutlets
- 12 Use a sharp chef's knife to carefully and evenly slice through the equator of each breast half so the breast opens like butterfly wings
- 13 Separate the halves into two cutlets and trim away any visible fat
Nutrition Facts : Calories 545 calories, Fat 36 g, Carbohydrate 16 g, Cholesterol 106 mg, Fiber 2 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g
CHIPOTLE-AVOCADO SANDWICH
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.
Nutrition Facts : Calories 325 g
CHIPOTLE GRILLED CHICKEN WITH AVOCADO SANDWICH
Make and share this Chipotle Grilled Chicken With Avocado Sandwich recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow bowl, stir together the olive oil, lime juice and chipotle chile powder.
- Place the chicken breasts between two sheets of wax paper. Use a meat pounder to flatten the breasts to an even thickness of about 1/2 inch. Trim off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces to better fit the buns. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Remove from marinade and lightly season with salt.
- Heat grill on high heat if you are using a gas grill or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
- Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Nutrition Facts : Calories 487, Fat 29.9, SaturatedFat 6, Cholesterol 72.6, Sodium 286.8, Carbohydrate 26, Fiber 4.4, Sugar 3.1, Protein 28.8
HEALTHY CHICKEN CHIPOTLE AVOCADO WRAP
Useful to have a toaster oven for this recipe. A low calorie version of a sandwich that I love, but with less bulk and carbs. Bourbon Smoked salt is available at Williams & Sonoma, and just a little dash gives this a gourmet taste!
Provided by mpkartist
Categories Lunch/Snacks
Time 1h15m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 14
Steps:
- Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
- Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
- Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!
Nutrition Facts : Calories 574.1, Fat 29.9, SaturatedFat 8.5, Cholesterol 103.5, Sodium 1020.3, Carbohydrate 35.5, Fiber 3.4, Sugar 3.3, Protein 40.5
CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
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- Prep the ingredients for the sandwich. First, finely dice the red bell pepper and add to a frying pan along with 1 teaspoon of olive oil. Sauté over medium heat for 5-7 minutes to soften the peppers, stirring frequently. Remove from heat and set aside to cool.
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- Rinse a few sprigs of fresh cilantro, pat dry with a paper towel, and pull off the leaves (6-8 leaves per sandwich is good). Discard the stems.
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