Chipotle Chicken Sandwich

Chipotle Chicken Sandwich
  • 2 teaspoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon white sugar
  • salt and ground black pepper to taste
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/3 cup light mayonnaise
  • 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
  • 1 1/2 tablespoons chopped green onion
  • 1 1/2 tablespoons sweet pickle relish
  • 8 slices sourdough bread
  • 4 slices mozzarella cheese
  • 1 cup torn lettuce


  1. Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
  2. Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
  3. Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
  4. Toast sourdough bread slices.
  5. Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

04/15/2018
Chipotle Chicken Sandwich, recipe PT15M PT1H 5 455 calories

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