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Grilled Chicken Sandwich w Avocado, Corn




Source of Recipe


Woman's Day Magazine


List of Ingredients




Salsa
1/4 cup fresh lime juice
2 Tbsp canola oil
2 tsp sugar
1/2 tsp salt
1 ripe avocado, peeled, seeded and diced
1 large ripe tomato, diced
1 cup thawed frozen or drained canned corn kernels
1/4 cup chopped chopped red onion
1/4 cup chopped fresh cilantro or parsley

4 skinless, boneless chicken breast halves (about 4 oz each)
1/4 tsp each salt and pepper
1 tsp dried oregano
4 crusty rolls
1 1/2 shredded lettuce
8 slices tomato



Recipe



1. Salsa: Mix lime juice, oil, sugar and salt in a medium bowl. Add remaining Salsa ingredients and toss gently to mix. Makes 3 cups.

2. Heat barbeque grill, ridged grill ban or broiler. Season chicken with salt, pepper and oregano.

3. Grill or broil chicken 3 to 4 minutes per side until cooked through.

4. Cut rolls in half. Top bottom half each with shredded lettuce, tomato, chicken and 1/2 cup salsa. Replace tops of rolls. Serve remaining salsa on the side.