Chicken and Cucumber Sandwich with Peanut Sauce
12 Slices Martin’s Old-Fashioned Butter Bread
1/3 Cup Creamy Peanut Butter
2 Tablespoons Low-Sodium Soy Sauce
2 Tablespoons Honey
2 Tablespoons Water
2 Teaspoons Toasted Sesame Oil
2 Teaspoons Olive Oil
3 Scallions, sliced, white and green parts separated
1 Serrano Pepper, seeded and minced
1 Tablespoon Minced Fresh Ginger
2 Teaspoons Minced Fresh Garlic
1 Pound Ground Chicken Breast
1 Cup Jicama, diced
6 Leaves Butter Lettuce
1 Cup English Cucumbers, thinly sliced
½ Cup Fresh Cilantro Leaves
Lime Wedges, for serving
Nutrition: 507 Calories per serving
Whisk peanut butter, soy sauce, honey, water, and sesame oil in a medium bowl.
Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic. Cook until soft—about 2 minutes. Add chicken and cook, breaking it up with a wooden spoon, until cooked through—about 3 to 4 minutes.
Add peanut sauce to chicken mixture. Cook until sauce has thickened—about 3 minutes. Remove from heat. Stir in jicama and scallion greens.
To serve, divide butter lettuce, chicken mixture, cucumber, and cilantro on six slices of bread. Top with the remaining bread slices. Serve with lime wedges.
Recipe adapted from www.eatingwell.com