South of the border chicken sandwich

Yield: 4 Servings

Measure Ingredient
½ Avocado, peeled, pitted and
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



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.


DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Fat 210 Calories

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