Chicken Avocado Sandwiches With Lime Mayo
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Chicken Avocado Sandwiches With Lime Mayo
Photography by Yvonne Duivenvoorden
This recipe makes 32 pieces servings
Nutritional Info |
|
|---|---|
| Pper piece: about | - |
| cal | 100100 cal |
| pro | 6 g6g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 146 mg146mg sodium |
| potassium | 141 mg141mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 1111 folate |
Spear a little pickle or olive to dress up the tops of these party sandwiches.
Ingredients
- 1/4 cup lime juice 1/4 cup lime juice
- 1/4 cup olive oil 1/4 cup olive oil
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/2 tsp hot pepper flakes 1/2 tsp hot pepper flakes
- 4 boneless skinless chicken breasts , (about 6 oz/170 g each)4 boneless skinless chicken breasts, (about 6 oz/170 g each)
- 16 sandwich bread 16 sandwich bread
- 2 ripe avocados 2 ripe avocados
- Lime Mayo:
- 2/3 cup light mayonnaise 2/3 cup light mayonnaise
- 1/2 tsp grated lime zest 1/2 tsp grated lime zest
- 2 tbsp lime juice 2 tbsp lime juice
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1/4 tsp ground cumin 1/4 tsp ground cumin
- 1/4 tsp salt 1/4 tsp salt
Preparation
In shallow dish, combine lime juice, oil, salt, pepper and hot pepper flakes; add chicken, turning to coat. Cover and refrigerate for 2 hours.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 15 to 20 minutes. Let cool. (Make ahead: Cover and refrigerate for up to 8 hours.) Cut crosswise into 1/4-inch (5 mm) thick slices. Set aside.
Lime Mayo: In small bowl, stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and sa< spread on bread slices.
Peel, pit and thinly slice avocados; arrange on mayonnaise on half of the bread slices. Top with chicken, then remaining bread, mayonnaise side down, pressing lightly. (Make-ahead: Place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 15 to 20 minutes. Let cool. (Make ahead: Cover and refrigerate for up to 8 hours.) Cut crosswise into 1/4-inch (5 mm) thick slices. Set aside.
Lime Mayo: In small bowl, stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and sa< spread on bread slices.
Peel, pit and thinly slice avocados; arrange on mayonnaise on half of the bread slices. Top with chicken, then remaining bread, mayonnaise side down, pressing lightly. (Make-ahead: Place on baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.
Source : Canadian Living Magazine: June 2011
- Keywords : Sandwich; Grill/Barbecue; Summer; Limes; Chicken; Bread; Avocado; Mayonnaise; 100 calories; For 20 people;
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