Chipotle Grilled Chicken With Avocado Sandwich Food

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Steps:

• Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
• When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
• Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

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 GRILLED CHICKEN WITH AVOCADO SANDWICH

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.

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SANDWICH (LOW-FAT)

Steps:

• In shallow bowl, stir together lime juice and chipotle chile powder.
• Place chicken breasts between two pieces of wax paper. Use meat pounder to pound the breasts to 1/2 inch thick. Cut off excess fat.
• Marinade chicken breasts at least 15 minutes, preferably an hour.
• Heat grill on high heat.
• Grill chicken until cooked through.
• Place cheese slice on chicken and allow to melt.
• Toast hamburger buns on grill.
• To assemble - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise, top of bun.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Steps:

• In a medium bowl, mix together the shredded chicken, Best Foods® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Best Foods® 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.