Spring Rotisserie Chicken Sandwiches
Serves 8
Time 15 min
These elegant open-face sandwiches are a hit for brunch or lunch, and rotisserie chicken is the shortcut tip of the year. But all rotisserie chickens are not created equal. Ours are raised to taste better with stringent standards for quality and regard for health--yours and the chickens'.
Special Diets:
Ingredients
- 1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
- 1/2 avocado
- 3 tablespoons lemon juice, divided
- 1/4 teaspoon fine sea salt
- 1 cup packed fresh flat-leaf parsley leaves, stems removed
- 1 bunch radishes, trimmed and thinly sliced
- 8 slices whole wheat hearth bread, toasted
- 1 rotisserie chicken, skin and bones removed, meat shredded and warmed
- 1/4 teaspoon ground black pepper
Method
Combine buttermilk, avocado, 1 tablespoon lemon juice, salt and pepper in a food processor or blender until smooth; set aside.
In a medium bowl toss together parsley, radishes, remaining lemon juice, salt and pepper.
Arrange toasted bread on a large platter and top with chicken.
Drizzle with avocado cream, top with parsley salad and serve.
Nutritional Info:
Per serving: 220 calories (70 from fat), 7g total fat, 2g saturated fat, 65mg cholesterol, 610mg sodium, 17g carbohydrates (3g dietary fiber, 4g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
- 1/2 avocado
- 3 tablespoons lemon juice, divided
- 1/4 teaspoon fine sea salt
- 1 cup packed fresh flat-leaf parsley leaves, stems removed
- 1 bunch radishes, trimmed and thinly sliced
- 8 slices whole wheat hearth bread, toasted
- 1 rotisserie chicken, skin and bones removed, meat shredded and warmed
- 1/4 teaspoon ground black pepper