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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 390
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 850 mg 35%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 27 g
Vitamin A 6% Iron 2%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken & Avocado Club Sandwich
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Large Hass avocado, peeled and pit removed
1/2 cup(s) mayonnaise
1 Tsp tabasco pepper sauce
12 Oz H-E-B Fully Cooked Fajita Chicken Breasts Strips
2 H-E-B Long French Bread, cut in half then sliced in half for 8 slices total
1/2 cup(s) arugula
1 large tomato, sliced
2 Tbsp extra virgin olive oil
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Instructions

1
Mash together 1/2 avocado, mayonnaise and pepper sauce. Set aside.
2
Heat chicken in microwave according to package instructions.
3
Spread mayonnaise mixture over each slice of bread.
4
Build sandwich with chicken, arugula, tomatoes and remaining avocado.
5
Brush bread with olive oil.
6
Grill both sides over medium-high heat until toasted.

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