California Chicken Sandwiches Recipes

CALIFORNIA CHICKEN SANDWICHES

California Chicken Sandwiches image

Dinner ready in 10 minutes! Serve your family with these chicken sandwiches layered with tomato and avocado.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons reduced-fat mayonnaise
1 medium green onion, finely chopped (1 tablespoon)
1 teaspoon smoked paprika
1/2 teaspoon grated lemon peel
1 clove garlic, finely chopped
12 thin slices sourdough bread, toasted
6 large slices tomato (1/4 inch thick)
2 cups shredded skinless smoked chicken
1 medium avocado, pitted, peeled and cut into 12 slices

Steps:

In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

CALIFORNIA CHICKEN SANDWICH

California Chicken Sandwich image

This comes from an issue of Cooking Light, vintage 1990's. Add 3 guests, a fruit salad, bottle of Chardonnay and setttle in for a long lunch.

Provided by Martini Guy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
8 slices loaf sourdough bread, thick slices (diagonally cut and toasted)
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

Steps:

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
To prepare the sandwiches, sprinkle chicken with salt and pepper.
Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
Cook chicken 5 minutes on each side.
Reduce heat to low.
Cover and cook 5 more minutes until done. No pink is showing.
Remove chicken from skillet and cut diagonally across grain into thin slices.
Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
Add additional citrus mayonnaise to top bread slice if desired.

CALIFORNIA CHICKEN SANDWICH

california chicken sandwich image

this is a great tasting sandwich. it's great for lunch or dinner and is sure to be a hit at your house.

Provided by polly salama

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts, trim all the fat or you can use chicken tenders (about two per sandwich)
8 slices sourdough bread
8 slices swiss cheese
8 slices gouda cheese
3 ripe avocados (, sliced thin)
12 slices tomatoes
1/4 cup balsamic vinegar
2 cloves garlic (minced)
fresh ground pepper

Steps:

in a large skillet put the balsamic vinegar and garlic along with the chicken breasts.
add fresh ground pepper (i use about one tbs) on medium heat cook the ckicken until it is done.
butter just one side of each slice of bread.
assemble (butter on the outside) sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich) tomato and chicken.
in a heated skillet add sandwich and toast each side for about three minutes or until golden brown.
slice in half and serve.
you can also spread honey mustard or mayo on sandwhich before toasting.

Nutrition Facts : Calories 985.5, Fat 43.2, SaturatedFat 14.5, Cholesterol 127, Sodium 918.5, Carbohydrate 93.7, Fiber 13.9, Sugar 9, Protein 58.9

CALIFORNIA CHICKEN SANDWICH (COOKING LIGHT)

California Chicken Sandwich (Cooking Light) image

Here is a sandwich that is good for you and has great flavor especially if you like sweet and savory together. I don't really like the taste of fat free mayo so I use the low fat kind instead.

Provided by Slatts

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup low-fat mayonnaise
2 tablespoons orange juice concentrate, thawed
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce
4 (4 ounce) boneless skinless chicken breasts
8 slices sourdough bread
4 leaves romaine lettuce
2 medium tomatoes, sliced
1 avocado, sliced in wedges

Steps:

Mix together the mayo, orange juice concentrate, lime juice, cumin, and hot sauce in a small bowl. Set aside.
Season chicken breasts with salt and pepper. Cook in a nonstick skillet coated with cooking spray over a medium-high heat for 5 minutes on each side. Reduce heat to low. Cover, cook for 5 more minutes or until done. Remove from heat and cut diagonally across the grain into thin slices.
Spread 1 tablespoon citrus mayonnaise on each of the four bread slices. Top with lettuce, chicken, tomatoes, avocado, and remaining bread slice.

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