Honey-Dijon Grilled Chicken Sandwiches
- 1/2 cup Hood® Sour Cream divided
- 2 Tbsp. Louisiana-style hot sauce
- 4 tsp. Dijon mustard
- 4 tsp. honey
- 3/4 tsp. salt, divided
- 1 lb. boneless skinless chicken thighs
- 1 ripe avocado, peeled and pitted
- 1 Tbsp. lemon juice
- 8 slices multigrain bread, toasted
- 24 slices cucumber
- 1 cup alfalfa sprouts
Stir together 1/3 cup sour cream, hot sauce, mustard, honey, and 1/2 tsp. salt; toss with chicken until well coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
Preheat grill to medium-high heat; grease grate well. Cook chicken for 5 to 7 minutes per side or until cooked through and instant-read thermometer registers internal temperature of 165°F. Let stand for 5 minutes before slicing.
Mash together avocado, lemon juice, and remaining sour cream and salt; spread evenly over 4 slices of toasted bread. Top with cucumber slices, chicken and alfalfa sprouts. Cap with remaining bread. Add bacon or a slice of Monterey Jack or Cheddar cheese to the sandwich if desired.
Per serving: Calories: 442, Carbohydrate: 39 grams, Fat: 17 grams, Saturated fat: 6 grams, Protein: 32 grams, Cholesterol: 99 milligrams, Sodium: 1242 milligrams, Calcium: 123 milligrams.