Zesty Chicken Salad Sandwiches
35Prep Time Minutes
60Total Time Minutes
7Number of Ingredients
2 pounds boneless skinless chicken breasts
1/4 cup Pure Wesson® 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
|% Daily Value|
|Total Fat||30 g||47%|
|Saturated Fat||7 g||33%|
|Dietary Fiber||4 g||16%|
|Vitamin C||5 mg||8%|
|Vitamin A||437 iu||9%|
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.