Honey-Dijon Grilled Chicken Sandwiches

Honey-Dijon Grilled Chicken Sandwiches image


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

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