Southwestern Cherry-Oat Chicken Sandwich

Southwestern Cherry-Oat Chicken Sandwich

0 Reviews
From: Diabetic Living Magazine

A homemade chile-lime mayonnaise is the perfect condiment for this lunch sandwich. Baked chicken breasts coated with a crunchy cherry-oat topping are served in whole-wheat sandwich thins with bacon, lettuce, and tomato—it's like a Southwestern-style chicken BLT!

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons light mayonnaise
  • ½ teaspoon finely chopped canned chipotle chile peppers in adobo sauce (see Tip)
  • ½ teaspoon granulated sugar (see Tip)
  • ½ teaspoon lime juice
  • 2 skinless, boneless chicken breast halves (about 1 pound total)
  • ¼ cup plain fat-free Greek yogurt
  • 1 tablespoon water
  • ½ cup soft whole-wheat breadcrumbs
  • ¼ cup regular rolled oats
  • 3 tablespoons finely chopped dried cherries
  • 4 whole-wheat sandwich thins, toasted
  • 4-8 lettuce leaves
  • 4 slices tomato
  • 8 slices lower-sodium and less-fat bacon, cooked


  • Prep

  • Ready In

  1. Combine mayonnaise, chile peppers, sugar, and lime juice in a small bowl; set aside.
  2. Preheat oven to 425°F. Line a baking sheet with foil; coat the foil with cooking spray and set aside. Cut chicken breasts in half lengthwise. Combine yogurt and the water in a shallow dish. Combine breadcrumbs, oats, and dried cherries in another shallow dish. Dip the chicken pieces in the yogurt mixture, turning to coat. Then dip in the breadcrumb mixture, turning to coat evenly.
  3. Place the chicken on the prepared baking sheet. Bake for 15 to 18 minutes or until the chicken is no longer pink (170°F) and the outside is golden brown.
  4. To serve, spread the reserved mayonnaise mixture on cut sides of sandwich thin tops. Place lettuce on cut sides of the sandwich thin bottoms; top with the chicken, tomato, and bacon. Add the sandwich thin tops, with the mayonnaise sides down.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • If you are using a sugar substitute, we recommend Splenda Granular, Truvia Spoonable or Packets, or Sweet'N Low Bulk or Packets. Follow package directions to use product amount equivalent to ½ teaspoon sugar. Nutrition Per Serving with Substitute: Same as below, except 359 cal., 35 g carb. (8 g sugars).

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 361 calories; 9 g fat(2 g sat); 7 g fiber; 36 g carbohydrates; 36 g protein; 41 mcg folate; 80 mg cholesterol; 9 g sugars; 345 IU vitamin A; 6 mg vitamin C; 78 mg calcium; 2 mg iron; 567 mg sodium; 448 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 4½ lean protein, 1½ starch, 1 fat, ½ fruit

Reviews 0