Best Southwest Chicken Sandwich Recipes

SPICY SOUTHWEST CHICKEN SANDWICH

Steps:

• 1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
• 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
• 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

SOUTHWEST CHICKEN SANDWICH

Steps:

• Cut the jalapeno in half.
• Rub the cut part over the chicken breast.
• Grill the chicken until done.
• Melt your favorite cheese over the chicken (I prefer American).
• In a sauté pan, melt butter.
• Add garlic minced and then add clean bean sprouts. Sauté until soft.
• To build a sandwich: I like my wheat buns toasted.
• Spread guacamole on the top part of the bun and then spread ranch dressing on the bottom.
• Add your grilled chicken breast and top with bean sprouts and sliced tomatoes.
• To make this a little lower in calories, use fat free cooking spray instead of butter and fat free ranch dressing.
• Great with Sweet Potato Fries, Recipe #78468.

SOUTHWEST CHICKEN POBLANO BURGER/SANDWICH

Steps:

• 1. Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
• 2. Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
• 3. To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power. Mix well, and set aside out of fridge to let the flavors blend.
• 4. After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
• 5. Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
• 6. While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun. Place a leaf of lettuce on the top part of each bun. Take 4 whole peppers and slice them open so they lie flat, and set them aside.
• 6. Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
• 7. Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!