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Servings: 4

Weight Watcher Smart Points: 20

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tbsp adobo sauce (from the can)
  • 1 tablespoon ancho chili powder (or any chili powder you have on hand)
  • 1 avocado, sliced
  • 1 chipotle chili in adobo sauce
  • 1 ciabatta
  • 1 tbsp Dijon mustard
  • 1 lime
  • ½ cup mayonnaise
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 lb boneless skinless chicken thighs


  1. In a mixing bowl, combine the chili powder, juice of ½ a lime, mustard, oil and salt
  2. Add the chicken and toss until coated in the marinade
  3. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches
  4. Remove to a plate and allow to rest for 5-10 minutes.In the meantime, cut the ciabatta in half lengthwise and toast under the broiler on a cookie sheet for a minute or two, until the bread is crusty, but not yet beginning to brown.Slather both sides of the bread with chipotle mayonnaise
  5. Cut the chicken into strips and arrange them on top of the bottom half of bread
  6. Add a layer of avocado, squeeze the remaining lime juice over the top, and sandwich together.Mix all the ingredients together
  7. This can be done up to a week in advance and kept refrigerated.

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