Broiled Chicken, Avocado and Papaya Sandwich
Makes 6 servings
|1/2||cup teriyaki sauce|
|2||teaspoons olive oil|
|1||pound boneless skinless chicken breasts|
|1||loaf (16 ounces) sourdough bread|
|1||large avocado, peeled and sliced|
|1||medium papaya, peeled and sliced|
|1||medium tomato, sliced|
|1/3||cup ranch salad dressing|
|1/2||cup cashews, chopped|
- Combine teriyaki sauce, honey and oil in medium bowl; whisk to combine. Reserve 1/4 cup marinade. Add chicken to remaining marinade, turning to coat well. Cover with plastic wrap; refrigerate at least 1 hour, turning chicken occasionally.
- Remove chicken from marinade; discard marinade. Place chicken on broiler pan coated with nonstick cooking spray. Broil 4 to 5 inches from heat 10 to 12 minutes on each side or until chicken is no longer pink in center, brushing occasionally with reserved 1/4 cup marinade. Set aside; cool. Cut chicken into 1/2-inch-thick slices.
- Cut sourdough bread in half lengthwise. Hollow out inside of bread halves, leaving 1/4-inch shell. Discard extra bread.
- To complete recipe, layer chicken on bottom of bread shell. Top with avocado, papaya and tomato. Drizzle ranch dressing over top and sprinkle with cashews. Cover with bread shell top. Press down firmly and cut into slices. For picnics, wrap in plastic wrap and keep cold.
Serve with fresh fruit such as cantaloupe and raspberries. Sparkling fruit seltzer is a refreshing beverage.
|Total Fat||20 g|
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