Salsa Chicken Sandwiches
4 boneless skinless chicken breasts (1 1/4 lb)
4 whole wheat burger buns, split
1/4 cup black bean dip
1/4 cup Muir Glen® organic garlic cilantro salsa
1/2 cup shredded lettuce
Using chicken breasts instead of breaded chicken patties shaves both calories and fat from this lighter recipe version of this quick and easy sandwich. From eatbetteramerica.
Preparation & Directions
Set oven control to broil. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once (and adding buns, cut sides up, the last 3 to 4 minutes), until chicken is no longer pink in center and buns are lightly toasted.
Spread bottom half of each bun with 1 tablespoon dip. Top each with chicken breast; spread with 1 tablespoon salsa. Top each with 2 tablespoons lettuce and top of bun.
We recommend using organic ingredients where available. For more information see Why Organic?