Chicken Sandwiches with Avocado Mayo

Готовим Meat Chicken Sandwiches with Avocado Mayo

Convenient pre-breaded cutlets make it a cinch to whip up these so-satisfying sandwiches! Top em with a quick corn slaw and avocado mayo for an easy weeknight supper.

  1. Heat oven to 425°F. Heat chicken cutlets according to package directions.
  2. Meanwhile, in bowl, combine cabbage, corn, 2 tsp. lime juice, Tabasco, and 1/4 tsp. salt; reserve. In separate bowl, mash avocado; stir in mayonnaise, cilantro, and remaining lime juice and salt until smooth.
  3. Spread 2 Tbsp. avocado mayo over bottom half of each roll. Top with coleslaw, chicken, and remaining avocado mayo, then roll top.

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1 pkg. refrigerated breaded chicken cutlets
2 cups thinly sliced red cabbage
1/2 c. frozen corn thawed
4 tsp. fresh lime juice
1/2 tsp. green Tabasco sauce
1/2 tsp. salt
1 small avocado pitted and peeled
1/4 c. mayonnaise
1/4 c. chopped fresh cilantro
4 crusty rolls halved and lightly toasted

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Easy
Serves
4 people
Method
Bake
Category
Meat
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