Chipotle Grilled Chicken With Avocado Sandwich Low Fat Recipes

GRILLED CHICKEN WITH CHIPOTLE-AVOCADO SALSA

Grilled Chicken with Chipotle-Avocado Salsa image

Sneak in extra flavor by marinating chicken in taco seasoning blended with honey and lime before grilling. Fresh salsa makes a perfect pairing.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 8

Number Of Ingredients 11

Ingredients

1 (1 oz) pkg. Old El Paso™ Taco Seasoning Mix
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
2 (3 to 3 1/2-lb.) quartered frying chickens (8 quarters), skin and fat removed if desired
1 medium tomato, chopped
1 medium avocado, pitted, peeled and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1/2 teaspoon garlic salt
1 to 2 teaspoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

Steps:

Heat gas or charcoal grill. In medium bowl, combine taco seasoning mix, oil, lime juice and honey; mix well. Brush mixture evenly over all sides of chicken quarters.
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning frequently.
Meanwhile, combine all salsa ingredients; mix well. Serve salsa mixture with chicken.

Nutrition Facts : Calories 440, Carbohydrate 8 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 5 g

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Chipotle Chicken Sandwich with Bacon and Avocado image

This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups shredded chicken, packed (great use for leftover roast chicken)
⅓ cup Hellmann's® Organic Spicy Chipotle Mayonnaise, plus more for toasting the buns
½ teaspoon kosher salt
4 large soft potato rolls
1 ripe avocado, peeled and sliced
¼ large sweet onion, thinly sliced
½ cup sweet pickled peppers
6 slices crispy bacon
2 cups spring greens, lightly packed

Steps:

In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

CHIPOTLE CHICKEN SANDWICH

Chipotle Chicken Sandwich image

This chicken sandwich has a nice kick to it!

Provided by Chris Elmore

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
½ teaspoon white sugar
salt and ground black pepper to taste
1 green onion, chopped
1 clove garlic, minced
½ teaspoon dried oregano
⅓ cup light mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
1 ½ tablespoons chopped green onion
1 ½ tablespoons sweet pickle relish
8 slices sourdough bread
4 slices mozzarella cheese
1 cup torn lettuce

Steps:

Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
Toast sourdough bread slices.
Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g

HEALTHY CHICKEN CHIPOTLE AVOCADO WRAP

Healthy Chicken Chipotle Avocado Wrap image

Useful to have a toaster oven for this recipe. A low calorie version of a sandwich that I love, but with less bulk and carbs. Bourbon Smoked salt is available at Williams & Sonoma, and just a little dash gives this a gourmet taste!

Provided by mpkartist

Categories Lunch/Snacks

Time 1h15m

Yield 2 wraps, 2 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces shredded cooked chicken
2 swiss cheese slices (2% skim or lowfat)
1/2 cup ripe avocado, sliced
1/4 cup red bell pepper, sliced
2 -3 teaspoons white wine vinegar
1 tablespoon chipotle hot sauce (I use Cholula brand)
2 small dried chilies, chopped
1/4 cup sliced red onion
2 low cal whole wheat tortillas
2 tablespoons nonfat plain yogurt
1 tablespoon olive oil
black pepper (to taste)
dried cilantro (to taste)
1/4 teaspoon bourbon smoked salt (optional)

Steps:

Add cooked shredded chicken to white wine vinegar, chipotle sauce and dried chopped chiles to bag or container and marinate for about 30-60 minutes.
Heat olive oil in skillet, and saute sliced bell peppers, I like to char them a little like in fajitas. When softened, add in the chicken with juice from marinade and heat together for 5-8 minutes, adding pepper, dried cilantro, and Bourbon Smoked salt as desired. I also dash on a little more chipotle sauce if it looks like things are getting dry.
Place slice of cheese onto each tortilla and heat in toaster oven on med-low heat, or until cheese is melted and bubbling. Add chicken/pepper mixture on top of the cheese, add 1/2 sliced avocado, red onion and top with a tablespoon of plain nonfat yogurt to each portion. Fold up and eat while hot!

Nutrition Facts : Calories 574.1, Fat 29.9, SaturatedFat 8.5, Cholesterol 103.5, Sodium 1020.3, Carbohydrate 35.5, Fiber 3.4, Sugar 3.3, Protein 40.5

CHIPOTLE-AVOCADO SANDWICH

Chipotle-Avocado Sandwich image

Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

One 15-ounce can red kidney beans, drained
1 chipotle in adobo, finely chopped, plus 1 tablespoon sauce
8 slices whole-grain bread, toasted
1 avocado, sliced
4 radishes, sliced
4 leaves escarole
1 cup sprouted beans
Kosher salt and freshly ground black pepper

Steps:

Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.

Nutrition Facts : Calories 325 g

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Chipotle Chicken Sandwich with Bacon and Avocado image

This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups shredded chicken, packed (great use for leftover roast chicken)
⅓ cup Best Foods® Organic Spicy Chipotle Mayonnaise, plus more for toasting the buns
½ teaspoon kosher salt
4 large soft potato rolls
1 ripe avocado, peeled and sliced
¼ large sweet onion, thinly sliced
½ cup sweet pickled peppers
6 slices crispy bacon
2 cups spring greens, lightly packed

Steps:

In a medium bowl, mix together the shredded chicken, Best Foods® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Best Foods® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.