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Chipotle Chicken Sandwich With Avocado

Chipotle Chicken Sandwich With Avocado 4.000

Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Sep 28, 2021

Fast-food chicken sandwiches are all the rage, but they’re easy to make at home, too. Try this one from “The Family Immunity Cookbook” by Toby Amidor. The author, who focuses on healthful eating, uses light mayo and reduced-fat cheese to keep the fat and calories in line, but we prefer full-fat. Amidor’s other tip: To up the heat level, increase the chipotle powder and smoked paprika by 1 teaspoon total. To make a milder sandwich, cut back on the two spices by 1 teaspoon total. Use the brief marinating time to toast the buns and prep the avocado and tomato and lettuce. Toss together a simple fruit salad as a side. If you use it full-spice, turn on the stove vent or open a window because when the chicken hits the pan, it fills the air with peppery scents.

Active time: 20 mins; Total time: 35 mins

Make Ahead: The chicken must be marinated for at least 15 minutes or up to 2 hours.

Storage Notes: Leftover chicken can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 3 tablespoons canola or another neutral oil, plus more for greasing the pan
  • 1 tablespoon fresh lime juice (from 1 to 2 limes)
  • 2 teaspoons chipotle powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon table salt or fine sea salt
  • 4 (5-ounce) thinly sliced boneless skinless chicken breast (see NOTE)
  • 1 avocado, peeled, pitted and thinly sliced
  • 4 whole-wheat rolls, toasted
  • 4 slices Monterey Jack cheese, plain or pepper
  • 1/4 cup mayonnaise
  • 1 tomato, thinly sliced (optional)
  • 4 large iceberg lettuce leaves (optional)


In a medium bowl or resealable container, whisk together the oil, lime juice, chipotle powder, smoked paprika, garlic powder, cumin, coriander and salt to create a thick paste. Add the chicken and turn and, using your hands, massage until fully coated. Cover and refrigerate for 15 to 20 minutes or up to 2 hours.

When ready to cook, lightly oil a large grill pan or saute pan and set it over medium heat until the oil is shimmering. (Turn on the vent over your stove because the spicy marinade is pungent.) Working in batches if needed, add the chicken in a single layer, and cook until the internal temperature reaches 165 degrees, 3 to 4 minutes per side. Discard any remaining marinade.

Place several slices of avocado on one half of each roll and top with chipotle chicken and a slice of cheese. Spread 1 tablespoon of the mayonnaise on the other half of each roll and top with lettuce and tomato, if using. Press the sandwich halves together and serve.

NOTE: If you cannot find chicken cutlets at your grocery store or have full-size chicken breasts handy, you can thinly slice the larger chicken breasts into cutlets. Use a sharp chef’s knife to carefully and evenly slice through the equator of each breast half so the breast opens like butterfly wings. Separate the halves into two cutlets and trim away any visible fat.

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Recipe Source

Adapted from “The Family Immunity Cookbook” by Toby Amidor (Robert Rose, 2021).

Tested by Ann Maloney.

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Nutritional Facts

Calories per sandwich, based on 4: 545

% Daily Values*

Total Fat: 36g 55%

Saturated Fat: 3g 15%

Cholesterol: 106mg 35%

Sodium: 470mg 20%

Total Carbohydrates: 16g 5%

Dietary Fiber: 2g 8%

Sugar: 3g

Protein: 40g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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