Lighter Coronation Chicken Avocado Sandwich Food

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LOW FAT CORONATION CHICKEN



Low Fat Coronation Chicken image

Inspired by what I read! Always LOVE a good feed! This sandwich has the CRUNCH! Exciting recipe for lunch!

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups cooked chicken breasts
2 spring onions
2 sticks celery
1/2 red capsicum
35 g sultanas
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1/4 cup apricot jam
3 tablespoons curry powder
1 tablespoon lemon juice
pepper

Steps:

  • Finely dice first 4 ingredients.
  • In bowl, mix rest of ingredients and combine with first 4 ingredients.
  • NOTE: Can eat as is with a salad of rocket, feta and tomatoe of spread on 2 slices of wholemeal or wholegrain bread; can add alfalfa sprouts; can also add diced apricots.
  • ENJOY!

Nutrition Facts : Calories 186, Fat 6.6, SaturatedFat 2.6, Cholesterol 47.1, Sodium 60.8, Carbohydrate 17.5, Fiber 1.9, Sugar 9.3, Protein 15.5

LOW FAT CORONATION CHICKEN



Low Fat Coronation Chicken image

This recipe has been creating out of frustration with enjoying good food and it often being too fatty

Provided by inekecook

Categories     Curries

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 pint chicken stock
4 chicken breasts, braised in stock
spray olive oil
1 medium sized onion, finely chopped
1 -2 tablespoon curry powder
1 1/2 teaspoons tomato puree
4 tablespoons mango chutney or 4 tablespoons apricot jam
1/2 pint low-fat mayonnaise
4 tablespoons low-fat sour cream
1/2 lemon, juice of
1 cup slivered almonds
optional canned fruit (optional)

Steps:

  • Braise the chicken breast in the stock, and allow to cool. Once cold set aside 1/4 pint of the stock to use for sauce later.
  • Cut the chicken into bite size portions (dice).
  • Spray the base of a frying pan with a little olive oil, to prevent sticking.
  • Dry fry the onions, till soft, not browned.
  • Stir in the curry powder according to taste and cook for another 2 minutes.
  • Add 1/4 pint of the stock, tomato puree, lemon juice & chutney/jam.
  • Allow to cool and stir in the mayonnaise and cream.
  • Dry fry the almonds and stir in at the end.
  • wonderful served as part of a cold buffet or in sandwiches.
  • If really want to go to town with this, add cashews nuts and small pieces of tinned fruit, like pineapple, peaches or mandarins.

Nutrition Facts : Calories 186.5, Fat 11.9, SaturatedFat 2.5, Cholesterol 40.2, Sodium 74.3, Carbohydrate 5, Fiber 1.7, Sugar 1.5, Protein 15.4

CHICKEN AND AVOCADO PANINI SANDWICHES



Chicken and Avocado Panini Sandwiches image

The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 avocado
1 teaspoon fresh lemon juice
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/3 cup grape tomatoes, quartered
2 teaspoons jalapenos, chopped (jarred variety)
salt and pepper
2 pieces naan bread (or can use tortillas or any other bread)
4 pieces bacon, cooked crisp
1 cooked chicken breast half, sliced thin (I usually used left over grilled or smoked)
3 ounces monterey jack pepper cheese, sliced (I use half-light by Cabot)
1 -2 teaspoon fat-free mayonnaise
1/4 cup fat-free cheddar cheese, grated

Steps:

  • Heat panini press to medium. (Or can grill on skillet or George Foreman).
  • Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
  • Spread thin layer of mayo on bread slices.
  • Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
  • Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN AVOCADO WRAPS



Chicken Avocado Wraps image

I came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. -Shiva Houshidari, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 chicken leg quarters, skin removed
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/8 teaspoon salt
Dash cayenne pepper
1/2 medium ripe avocado
2 tablespoons lime juice
4 whole wheat tortillas (8 inches), warmed
Fresh cilantro leaves, optional

Steps:

  • In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

CALIFORNIA CHICKEN SANDWICH (COOKING LIGHT)



California Chicken Sandwich (Cooking Light) image

Here is a sandwich that is good for you and has great flavor especially if you like sweet and savory together. I don't really like the taste of fat free mayo so I use the low fat kind instead.

Provided by Slatts

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup low-fat mayonnaise
2 tablespoons orange juice concentrate, thawed
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breasts
8 slices sourdough bread
4 leaves romaine lettuce
2 medium tomatoes, sliced
1 avocado, sliced in wedges

Steps:

  • 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.

DELICIOUS CHICKEN AVOCADO SALAD SANDWICHES



Delicious Chicken Avocado Salad Sandwiches image

Deelish!! Wonderful combination of flavors that makes a tasty and satisfying lunch or quick dinner. Great use of leftover chicken or canned chicken breast. I hope you enjoy these chicken salad sandwiches as much as we do. Tip: If you don't have access to fresh lovage, use triple the amount of fresh celery leaves.

Provided by BecR2400

Categories     Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

3 cups cooked chicken, cubed (or use two 12.5 ounce cans Swanson's White Premium Chunk Chicken Breast, well drained)
1 ripe firm tomatoes, chopped
1 teaspoon fresh lovage, leaf finely chopped (or fresh celery leaf)
1/2 teaspoon snipped fresh marjoram
1/8 teaspoon onion powder, to taste
salt and pepper (optional)
3/4 teaspoon fresh lemon juice
1/3 cup good quality mayonnaise
2 firm ripe avocados, cubed
8 slices fresh white bread, lightly toasted
lettuce (optional)
sliced cheese (optional)

Steps:

  • In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise.
  • Fold in the avocado cubes, stirring gently to combine.
  • Spread equal amounts on the toasted bread and make a sandwich.
  • Add a lettuce leaf or slice of cheese, as desired. Enjoy!
  • Tip: Cover and refrigerate any leftover chicken salad for up to three days.

Nutrition Facts : Calories 475.1, Fat 23.4, SaturatedFat 4.4, Cholesterol 78.8, Sodium 342.9, Carbohydrate 35.2, Fiber 8.3, Sugar 3.7, Protein 32.4

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