Santa Fe Chicken Melt with Guacamole
- 1 slice whole-wheat or whole-grain bread (70 calories or less per slice), toasted
- 4 ounces Basic Grilled Chicken (see page 219), or lean, store-bought grilled chicken breast, cut into thin slivers
- 1 canned whole mild green chile
- 1 (1/4-inch-thick) slice beefsteak tomato, or 2 (1/4-inch-thick) smaller slices
- 1 ounce very thinly sliced 75% light Cheddar (I used Cabots)
- 1 tablespoon prepared guacamole (2 g of fat or less per tablespoon)
- Preheat the broiler.
- Line a small baking sheet with foil.
- Place the bread on the baking sheet.
- Top it with the chicken slices, followed by the chile, then the tomato.
- Lay the cheese evenly over the top.
- Broil until the cheese is melted (be careful not to burn it) and the chicken is slightly warmed through, 45 seconds to 1 minute.
- Top with guacamole.
- Serve immediately.
- Calories: 297
- Protein: 38g
- Carbohydrates: 17g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 74mg
- Fiber: 3g
- Sodium: 508mg
bread, chicken, green chile, tomato, guacamole
Taken from www.epicurious.com/recipes/food/views/santa-fe-chicken-melt-with-guacamole-375453 (may not work)