Mexi-Pulled Chicken Sandwich

15 min
4 servings
$2.45/serving

A fresh summer sandwich made with leftover Pulled Chicken.

Perfectly Balance Your Plate

Serve with 1 cup sliced fresh veggies and 2 tbsp Epicure Dip, your choice.

Ingredients

1 field tomato

1 tbspPoco Picante Salsa Mix

1 tsp lime juice, optional

1 bell pepper

1 avocado

4 medium-sized panini buns or chopped baguette

2 cups preparedPulled Chicken, chilled or at room temperature

Preparation

Dice tomato; place in a bowl. Add salsa mix and lime juice, if using. Let stand 10 min.
Meanwhile, slice pepper. Cut avocado into cubes. Slice buns open and toast, if desired.
Fill each bun with chicken; add pepper and avocado. Top with salsa.

Nutritional Information

Per serving: Calories 370, Fat 12 g (Saturated 2 g, Trans 0 g), Cholesterol 45 mg, Sodium 480 mg, Carbohydrate 43 g (Fibre 6 g, Sugars 12 g), Protein 24 g.

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Poco Picante Salsa Mix