Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce

By Marge Perry & David Bonom
Make these healthy sandwiches the night before—they keep well in the refrigerator for up to a day.
  • Course: Lunch


  • Avocado
  • Boneless
  • skinless chicken breast halves
  • canola mayonnaise
  • Extra Virgin Olive Oil
  • fat free Greek style yogurt
  • Garlic Powder
  • ground black pepper
  • ground cumin
  • mango
  • reduced fat cheddar cheese
  • Salt
  • sourdough bread
  • sriracha sauce


  1. Combine the yogurt, mayonnaise and sriracha sauce in a small bowl.
  2. Combine the chicken, olive oil, cumin, garlic powder, salt and pepper in a bowl
  3. Heat a nonstick grill pan over medium heat. Add the chicken and cook, turning once, until an instant read thermometer inserted into the thickest part registers 165°F, about 5-6 minutes per side. Transfer to a cutting board and let stand 5 minutes. With a sharp knife, slice the chicken crosswise into 4-5 slices each.
  4. Brush one side of each slice of bread with the sriracha sauce. Place 4 slices, sauce side up, on a work surface and top each with 1 slice of cheese, 4 avocado slices, 4 mango slices and the sliced chicken. Top with the remaining 4 slices of bread, sauce side down. Cut each in half crosswise and serve, or wrap and serve later.