Zesty Chicken Salad Sandwiches
Minutes Prep Time: 35
Minutes Total Time: 60
Servings: 6
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 60
Servings: 6
Difficulty: easy
2 pounds 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 145 mg | 14% |
Carbohydrate | 46 g | 15% |
Cholesterol | 122 mg | 41% |
Total Fat | 31 g | 47% |
Iron | 4 mg | 25% |
Calories | 656 kcal | 33% |
Sodium | 927 mg | 39% |
Protein | 47 g | 95% |
Saturated Fat | 7 g | 33% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 8% |
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 centers (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.
Zesty Chicken Salad Sandwiches