Chipotle Chicken Salad Sandwich

Southwest-inspired! Diced chicken, bacon, chipotle peppers, green chilies, lime juice and fresh cilantro with pepper Jack cheese

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 30 min
Cook Time: 0 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

8 slices pepper jack cheese
4 leaves green leaf lettuce
4 (6 inch) sub rolls
8 slices tomatoes, sliced ¼ inch
1/3 cup cilantro leaves

Chicken Salad
2 boneless, skinless chicken breasts
1 cup cucumbers, peeled and diced ¼ inch
5 tablespoons green peppers, diced 1/8 inch
4 tablespoons yellow onions, diced ¼ inch
1 teaspoon cilantro leaves, minced
1 teaspoon granulated sugar
1 tablespoon canned chipotle peppers in adobo sauce
½ cup original ranch dressing
1 tablespoon low calorie, no cholesterol mayonnaise
8 slices crisp cooked bacon

Allergens:

Eggs, Gluten, Milk, MSG, Mustard, Soy, Wheat

Nutritional Information

Directions:

Chicken Salad: In a sauté pan, sauté chicken breasts for 4 minutes on each side until cooked through. Dice chicken ¼ inch. In a bowl, add all chicken salad ingredients and mix well.
Sandwich Build: Place bottom slice of bread on cutting board. Top with ½ cup Chicken Salad. Place 2 slices pepper jack cheese on top of Chicken Salad. Place 2 slices of bacon on top of cheese. Place one leaf lettuce on top of bacon. Place 2 slices of tomato on top of lettuce. Place 2 sprigs cilantro on top of tomato. Place top of baguette on sandwich and close. Cut in half on a bias.