Spring Rotisserie Chicken Sandwiches - 17g Carbs, 3g Fiber, 4g Sugar

Spring Rotisserie Chicken Sandwiches - 17g Carbs, 3g Fiber, 4g Sugar

These elegant open-face sandwiches are a hit for brunch or lunch, and rotisserie chicken is the shortcut tip of the year. But all rotisserie chickens are not created equal. Ours are raised to taste better with stringent standards for quality and regard for health--yours and the chickens'.
1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
1/2 avocado, peeled & pitted
3 Tbsp lemon juice, divided
Salt and ground black pepper to taste
1 cup (about 1/2 bunch) packed flat-leaf parsley leaves, stems removed
1 bunch radishes, trimmed and thinly sliced
8 slices whole wheat hearth bread, toasted
1 rotisserie chicken, skin and bones removed, meat shredded and warmed

Combine buttermilk, avocado, 1 tablespoon lemon juice, salt and pepper in a food processor or blender until smooth; set aside. In a medium bowl toss together parsley, radishes, remaining lemon juice, salt and pepper. Arrange toasted bread on a large platter and top with chicken. Drizzle with avocado cream, top with parsley salad and serve.

Serves: 8
Serving Size: about 6oz/170g-wt
Nutrition per Serving: 220 Calories (70 from fat), 7g Total Fat, 2g Saturated Fat,
65mg Cholesterol, 610mg Sodium, 17g Total Carbs, 3g Dietary Fiber, 4g Sugar, 22g Protein