Recipe
Main Dish
Pulled Chicken and Avocado Sandwiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 (4 to 5 oz each) bone-in, skinless chicken thighs | ||
| 1 (1.1 oz) pkg chipotle marinade mix | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 c. chipotle barbecue sauce or other barbecue sauce | ||
| 1 avocado, pitted, peeled, chopped | ||
| 3 tbsp. fresh lime juice | ||
| ⅛ tsp. cayenne pepper | ||
| 8 Hy-Vee Bakery hamburger buns |
Directions
- Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat. Refrigerate 30 minutes or up to 24 hours.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 to 350 degrees). Grill chicken 15 minutes or until instant-read thermometer registers 165 degrees, turning once. Transfer to a cutting board. Using a fork, pull meat from the bone; shred meat and place in a medium bowl. Add barbecue sauce; toss to coat.
- In a small bowl combine avocado, lime juice, cayenne, and salt and pepper to taste. Set aside.
- To toast buns, place cut side down on grill about 30 seconds; remove from grill. Spoon pulled chicken onto the bottom half of each bun. Top with avocado mixture, cover with top half of bun, and serve.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 100mg
- Sodium: 1200mg
- Total Carbohydrates: 34g
- Protein: 30g
Recipe Source:
Try-Foods International.