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Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce

Make these healthy sandwiches the night before—they keep well in the refrigerator for up to a day.


Recipe Details

  • Yield: 4 Servings
  • Course:
  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; mix well.
  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.

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