with Spicy Mayo, Tomato & Dill Pickle
For this easy, satisfying lunch, bring your favorite summertime memories to the table—the smell of barbecue wafting through the warm evening air, crickets chirping in the background…we’ll let you take it from there. You’ll sprinkle juicy, fully cooked chicken breasts with rich BBQ seasoning, zap ’em in the microwave, then tuck them into toasted potato buns spread with tangy hot sauce-spiked mayo. Top with crisp dill pickle slices and fresh tomato slices for color and crunch and enjoy that cookout vibe in 10 minutes, flat.
Allergens
Utensils
Tags
Tomato
1 unit
Sliced Dill Pickle
1 unit
Potato Buns
2 unit
Mayonnaise
2 tablespoon
Hot Sauce
1 teaspoon
Fully Cooked Chicken Breasts
8.6 ounce
BBQ Seasoning
1 tablespoon
Olive Oil
1 teaspoon
Salt
• Wash and dry produce.
• Roughly chop half the sliced pickle. Halve buns; toast until golden brown. Thinly slice tomato into rounds.
• In a small bowl, combine mayonnaise, chopped pickle, and as much hot sauce as you like.
• Pat chicken dry with paper towels.
• In a medium microwave-safe bowl, combine chicken, half the BBQ Seasoning (all for 4 servings), a drizzle of olive oil, and a pinch of salt. Cover with plastic wrap; microwave until warmed through, 2-3 minutes.
• Spread top and bottom buns with spicy mayo. Fill buns with chicken, tomato, and sliced pickle. Divide sandwiches between plates and serve.
510
kcal
Calories
20
g
Fat
4.5
g
Saturated Fat
34
g
Carbohydrate
7
g
Sugar
1
g
Dietary Fiber
30
g
Protein
120
mg
Cholesterol
1290
mg
Sodium
Tangy Avocado Dressing, Tomato, Scallion
plus Sweet Potato, Zucchini & Red Onion Jumble
