South of the border chicken sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Avocado, peeled, pitted and | |
| Chopped | ||
| 2 | tablespoons | Lime juice |
| ¼ | cup | Chopped tomatoes |
| ¼ | cup | Chopped red onion |
| 1 | tablespoon | Chopped cilantro |
| ¼ | cup | Plain non-fat yogurt |
| ¼ | teaspoon | Chili powder |
| 4 | Slices whole grain bread | |
| Red-leafed lettuce leaves | ||
| 4 | Rings sliced red pepper | |
| 8 | ounces | Cooked, boned, skinned |
| Chicken breast, thinly slicd | ||
Directions
AVOCADO SALSA
SANDWICH
1. To make Salsa: In small bowl combine avocado, lime juice, tomatoes,
onion, cilantro, yogurt and chili powder.
2. To make sandwich: Toast bread lightly and cover each slice with a lettuce leaf.
3. Top with a red pepper ring. 4. Divide chicken over all.
5. Cover with avocado salsa.
MENU SUGGESTION: To complete 1 vegetable card: Accompany with each serving, ¾ cup crunchy raw vegetables such as broccoli and cauliflower flowerettes, carrot and celery sticks. To complete 1 dairy card: Accompany each serving with 7 ounces ice cold non-fat milk.
By the way, the rest of the avocado WILL KEEP. Cutting into it isn't a license to eat the whole thing. Leave the pit in and cover it with plastic wrap and don't forget, ⅛ avocado = 1 fat card.
Be on PORTION PATROL!
DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Fat 210 Calories