1 T. chile powder, 1/4 t. garlic powder, 1/4 t. onion powder, 1/4 t. red pepper flakes, 1/4 t. oregano, 1/2 t. paprika, 1.5 t. ground cumin, 1 t. salt, 1/4 c. white wine vinegar, 4 T. lime juice, 3 T. canola oil. 2 T. granulated sugar

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Servings: 6

Level: Easy

Prep Time: 30 minutes

Ingredients:

 

Chicken breast

Chipotle marinade

Light mayo

Chipotle peppers in adobo

Ground cumin

Avocados, mashed 

Cilantro

Limes

Salt

Slices whole wheat bred 

Butter lettuce

Heirloom tomatoes

Shredded 3 cheese blend

Chicken:

2 lbs.

1/2 c.

Chipotle Mayo:

1/4 c.

2 T.

1/4 t. 

Guacamole:

3 E.

1/2 Bunch

2 E.

1/2 t.

Additional:

12 Slices

1 Head

2 E.

8 oz.

Directions:

Chicken: Combine chicken and spices. Let marinate 30 minutes. Grill, brushing with marinade every 2 minutes. Use all marinade.

Mayo: Using a food processor, blend ingredients until smooth. 

Guacamole: Using a blender, puree lime juice, salt, and cilantro. Combine with mashed avocados.

  

 

Storage Instructions:

Store in the refrigerator. The guacamole will brown but it will still be good for a few days.

 

Cooking note:

Brush the grill with oil to prevent the chicken from sticking. Cook on high for tasty caramelization.

 

To Serve:

Build it like a sandwich.

Developed by Jack Achenbach, RDN, LD

Sometimes, I'm in the mood for a sandwich. But I'm not the type for a simple ham and cheese or PB&J despite their, albeit, deliciousness. I want a good, hardy, hot sandwich. One with a toasted, crusty bread holding within it, layers of flavor and texture. Despite being overplayed, I've decided to share my version of the chipotle chicken sandwich featuring a homemade whole wheat loaf.

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