Chipotle Chicken Sandwiches
Chipotle Chicken Sandwiches
Ingredients
For the Chipotle Chicken
- 4 boneless, skinless chicken breasts
- 2 teaspoons chicken seasoning, or to taste
- 1 tablespoon olive oil
- 1/2 lemon
- 1 tablespoon soy sauce
- 1 cup Monterey Jack cheese, shredded
For the Chipotle Sauce
- 3/4 cup mayonnaise
- 3 tablespoons chipotle peppers in adobo sauce, from a 7-ounce can (about 1/2 can)
- 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For Assembly and Serving
- 8 slices bacon
- 4 hot dog buns
- 1 avocado
- 1 cup lettuce, shredded
- 1 bag Lay's Kettle Cooked Jalapeno Chips, for serving, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil.
⏱️ 5 min•🌡️ 375
- 2
Pat the chicken breasts dry and season generously on both sides with your preferred chicken seasoning.
⏱️ 2 min
- 3
Heat olive oil in a large skillet over medium-high heat. Once hot, pan-sear the seasoned chicken breasts for 3-4 minutes per side, until golden brown. They do not need to be cooked through at this stage.
⏱️ 8 min
- 4
Transfer the pan-seared chicken to the prepared baking sheet. Squeeze the juice from 1/2 lemon over the chicken and drizzle with soy sauce. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 375
- 5
While the chicken is baking, prepare the chipotle sauce. In a blender, combine mayonnaise, chipotle peppers in adobo sauce, the juice of 1 lime, garlic powder, black pepper, and salt. Blend until completely smooth and orange in color. Taste and adjust seasonings if needed.
⏱️ 5 min
- 6
Cook the bacon slices in a separate skillet over medium heat until crispy. Transfer to a plate lined with paper towels to drain excess fat.
⏱️ 8 min
- 7
Once the chicken is cooked, remove it from the oven. Using kitchen shears or a sharp knife, cut the chicken into small, bite-sized chunks. Place the diced chicken back into the baking pan (or a clean, foil-lined dish).
⏱️ 3 min
- 8
Pour the prepared chipotle sauce over the diced chicken and mix well to ensure all pieces are evenly coated. Sprinkle the shredded Monterey Jack cheese generously over the sauced chicken.
⏱️ 2 min
- 9
Return the chicken and cheese mixture to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375
- 10
While the cheese melts, lightly toast the hot dog buns in a toaster or under the broiler (watch carefully to prevent burning). Slice the avocado.
⏱️ 2 min
- 11
To assemble the sandwiches, spread a generous amount of chipotle sauce (from the remaining sauce or extra made for this purpose) on both halves of each toasted bun. Place the cheesy chipotle chicken mixture onto the bottom half of the bun.
⏱️ 2 min
- 12
Top the chicken with avocado slices, crispy bacon pieces, and shredded lettuce. Close the sandwich with the top bun.
⏱️ 1 min
- 13
Serve immediately, optionally alongside Lay's Kettle Cooked Jalapeno Chips.
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Sandwiches
For the Chipotle Chicken
- 4 boneless, skinless chicken breasts
- 2 teaspoons chicken seasoning, or to taste
- 1 tablespoon olive oil
- 1/2 lemon
- 1 tablespoon soy sauce
- 1 cup Monterey Jack cheese, shredded
For the Chipotle Sauce
- 3/4 cup mayonnaise
- 3 tablespoons chipotle peppers in adobo sauce, from a 7-ounce can (about 1/2 can)
- 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For Assembly and Serving
- 8 slices bacon
- 4 hot dog buns
- 1 avocado
- 1 cup lettuce, shredded
- 1 bag Lay's Kettle Cooked Jalapeno Chips, for serving, optional
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil.
⏱️ 5 min•🌡️ 375 - 2
Pat the chicken breasts dry and season generously on both sides with your preferred chicken seasoning.
⏱️ 2 min - 3
Heat olive oil in a large skillet over medium-high heat. Once hot, pan-sear the seasoned chicken breasts for 3-4 minutes per side, until golden brown. They do not need to be cooked through at this stage.
⏱️ 8 min - 4
Transfer the pan-seared chicken to the prepared baking sheet. Squeeze the juice from 1/2 lemon over the chicken and drizzle with soy sauce. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 375 - 5
While the chicken is baking, prepare the chipotle sauce. In a blender, combine mayonnaise, chipotle peppers in adobo sauce, the juice of 1 lime, garlic powder, black pepper, and salt. Blend until completely smooth and orange in color. Taste and adjust seasonings if needed.
⏱️ 5 min - 6
Cook the bacon slices in a separate skillet over medium heat until crispy. Transfer to a plate lined with paper towels to drain excess fat.
⏱️ 8 min - 7
Once the chicken is cooked, remove it from the oven. Using kitchen shears or a sharp knife, cut the chicken into small, bite-sized chunks. Place the diced chicken back into the baking pan (or a clean, foil-lined dish).
⏱️ 3 min - 8
Pour the prepared chipotle sauce over the diced chicken and mix well to ensure all pieces are evenly coated. Sprinkle the shredded Monterey Jack cheese generously over the sauced chicken.
⏱️ 2 min - 9
Return the chicken and cheese mixture to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375 - 10
While the cheese melts, lightly toast the hot dog buns in a toaster or under the broiler (watch carefully to prevent burning). Slice the avocado.
⏱️ 2 min - 11
To assemble the sandwiches, spread a generous amount of chipotle sauce (from the remaining sauce or extra made for this purpose) on both halves of each toasted bun. Place the cheesy chipotle chicken mixture onto the bottom half of the bun.
⏱️ 2 min - 12
Top the chicken with avocado slices, crispy bacon pieces, and shredded lettuce. Close the sandwich with the top bun.
⏱️ 1 min - 13
Serve immediately, optionally alongside Lay's Kettle Cooked Jalapeno Chips.