Zesty Chicken Salad Sandwiches
Zesty Chicken Salad Sandwiches
This chicken sandwich recipe uses tomatoes, mayo and a delicious dressing before being topped with avocado. Recipe courtesy of Ready Set Eat
Prep Time
30
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 60 minutes
Ingredients
- 2 pound boneless skinless chicken breasts
- 1/4 cup canola oil
- 1 tablespoon chopped garlic
- 1/4 teaspoon ground black pepper
- 1 can (10 oz each) ro*tel® original diced tomatoes & green chilies, drained
- 3/4 cup light mayonnaise
- pam® original no-stick cooking spray
- 3/4 cup shredded pepper jack cheese (3/4 cup = 3 oz)
- 1 loaf (16 oz each) french bread baguette (24 inches long)
- 1 avocado, pitted, peeled, sliced thin
Directions
- Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.
- Combine drained tomatoes and mayonnaise in food processor; pulse until smooth.
- Set aside.
- Spray large skillet with cooking spray; heat over medium-high heat.
- Remove chicken from bag; discard bag with remaining marinade.
- Cook chicken 12 to 15 minutes or until no longer pink in center (165°F), turning once.
- Cool chicken 15 minutes in refrigerator.
- Shred chicken with fork.
- Place chicken in bowl; add cheese and mayonnaise mixture.
- Stir to combine.
- Cut bread into 6 pieces, about 4 inches each.
- Cut each piece in half lengthwise.
- Evenly top bottom halves with chicken mixture and avocado slices.
- Close with top halves of bread.