Spring Rotisserie Chicken Sandwiches
April 17th, 2018
Serves 8
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'.
Ingredients:
1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
1/2 avocado, peeled and pitted
3 tablespoons lemon juice, divided
Salt and ground black pepper to taste
1 cup packed 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
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, (3 g dietary fiber, 4g sugar), 22g protein.
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