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Chicken Sandwiches with Avocado Mayo

Convenient pre-breaded cutlets make it a cinch to whip up these so-satisfying sandwiches! Top ’em with a quick corn slaw and avocado mayo for an easy weeknight supper.


4 servings

Total Time

Cook Time


  • 1 (12 oz.) pkg. refrigerated breaded chicken cutlets
  • 2 cups thinly sliced red cabbage (about 5 oz.)
  • thawed
  • 4 tsp. fresh lime juice
  • 1/2 tsp. green Tabasco sauce
  • 1/2 tsp. salt
  • pitted and peeled
  • 1/4 c. mayonnaise
  • 1/4 c. chopped fresh cilantro
  • halved and lightly toasted


Heat oven to 425°F. Heat chicken cutlets according to package directions.

Meanwhile, in bowl, combine cabbage, corn, 2 tsp. lime juice, Tabasco, and 1/4 tsp. salt; reserve. In separate bowl, mash avocado; stir in mayonnaise, cilantro, and remaining lime juice and salt until smooth.

Spread 2 Tbsp. avocado mayo over bottom half of each roll. Top with coleslaw, chicken, and remaining avocado mayo, then roll top.

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