Chili Lime Chicken Sandwich
Prepared with 12 Grains Bon Matin™ la mie de l'artisant bread, this delicious sandwich is juicy and tasty. The coriander and mint vinaigrette is filled with freshness. Give it a try!
Preparation
5 min
Total
10 min
2
Servings
MADE WITH
Bon Matin® La mie de l’artisan™ 12 Grain Bread
Ingredients
- 4 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
- 1- 6oz Chicken Breast
- 2 tbsp (30 mL) butter room temp.
- 1/4 cup (60 mL) red cabbage thinly sliced
- 10 baby kale leaves (arugula, spinach)
- 1/2 cup (120 ml) ripe avocado finely diced
- 1/4 tsp (1 mL) ground coriander seed
- 1 tbsp (15 mL) fresh lime juice
- 1/4 cup (60 mL) cherry tomatoes finely diced
- 1/4 cup (60 mL) red onion finely diced
- 1 tbsp (15 mL) honey
- Juice and zest of 1 lime
- 1 tsp (5 mL) chili flakes
- 2 tbsp (30 mL) Jalapeno minced
- 1 tbsp (15 mL) Olive oil
- 2 Garlic cloves minced
- 1 tbsp (15 mL) cilantro finely chopped
- 1 tbsp (15 mL) mint finely chopped
- 1 tsp (5 mL) honey
- 2 tsp (10 mL) rice vinegar
- 1 tsp (5 mL) olive oil
Preparation
- In a small bowl, gently mix together avocado, coriander seed, lime juice, tomatoes and onion.
- In another small bowl, stir together all marinade ingredients. Transfer to a re-sealable bag, place chicken breast inside and refrigerate for 1 hr.
- Grill chicken for 10 to 15 minutes until no longer pink inside.
- In a medium bowl, whisk together dressing ingredients. Add cabbage and kale, toss to coat.
- Toast bread slices in toaster and butter each slice on one side.
- Slice chicken breast and evenly place onto the buttered side of two bread slices, spoon avocado mixture on top, and finish with slaw.
- Top each with remaining bread slices.
