Spicy Southwestern Chicken Sandwiches

Yum! This was a good spicy chicken salad. I liked all the different tastes, of chipotles, peppers, and cilantro.

We had with Elote.

Spicy Southwestern Chicken Sandwiches

Rich, buttery avocado and sweet roasted red bell pepper balance the spiciness from the chipotles in this flavorful sandwich.

1/4 cup reduced-fat mayonnaise
1 tablespoon fresh lime juice
1 teaspoon finely chopped fresh cilantro (D used 1/4 Cup)
1 teaspoon adobo sauce
1/2 teaspoon chopped chipotle chile, canned in adobo sauce
2 garlic cloves, minced
4 cups shredded cooked chicken breast (about 3/4 pound) (D used 3 Cups)
1/4 cup chopped red bell pepper
1/4 cup chopped avocado
8 (1-ounce) slices sourdough bread, toasted
8 (1/8-inch-thick) slices tomato
4 romaine lettuce leaves (we didn't have lettuce)

Combine first 6 ingredients in a large bowl. Stir in chicken, pepper, and avocado. Divide chicken mixture evenly among 4 bread slices; top each with 2 tomato slices and 1 lettuce leaf. Cover with remaining 4 bread slices.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 347 (22% from fat); FAT 8.4g (sat 2g,mono 3.1g,poly 2.4g); IRON 2.6mg; CHOLESTEROL 72mg; CALCIUM 61mg; CARBOHYDRATE 33.9g; SODIUM 555mg; PROTEIN 31.8g; FIBER 2.7g

Cooking Light, JULY 2007