Mexican · Lunch
Shredded Chicken Sandwich
Poached chicken breast is shredded and tossed with tomato, onion, and chipotle-lime sauce, piled on a toasted white roll with avocado, shredded lettuce, and cotija. Warm cumin and oregano ground into the sauce give the filling a smoky, tangy edge alongside sour cream for richness.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
26.4gFat
41.8gCarbs
8.6gSugar
7.9gFiber
1140mgSodium
168mgChol
8.1gSat Fat
1180mgPotassium
230mgCalcium
3.6mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Trim the chicken breast and pat dry. Chop the onion finely and mince the chipotle in adobo.
2
Poach
Place chicken in a saucepan, cover with water by 1 inch, add salt, and simmer over medium heat for 12–14 minutes until the thickest part reaches 165°F.
3
Rest
Transfer chicken to a plate and cool 5 minutes, then shred it into thin strands using two forks.
4
Simmer
Heat olive oil over medium heat, add onion, and cook 3 minutes until translucent. Stir in tomatoes, chipotle, cumin, and lime juice; simmer 5 minutes until sauce coats a spoon.
5
Build
Fold shredded chicken into the sauce and cook over low heat 2 minutes, stirring, until fully coated and glossy.
6
Toast
Split the roll and toast the cut sides in a dry skillet over medium heat 1–2 minutes until golden at the edges.
7
Plate
Spread sour cream on the roll base. Layer lettuce and avocado slices, pile on warm chicken, scatter cotija over top, close the sandwich, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 22 white bread roll (bolillo-style, about 2.5 oz/70g)
- 2 tbsp2 tbsp chipotle in adobo
- 1/2 cup120ml canned tomatoes
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp ground cumin
- 11 avocado
- 22 small handful lettuce
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp sour cream
- 1 tsp1 tsp olive oil
- salt, to taste
