Healthified Grilled Chicken Sandwiches with Lime Dressing

Healthified Grilled Chicken Sandwiches with Lime Dressing

Healthified Grilled Chicken Sandwiches with Lime Dressing
Provided by:
total prep
86% less sat fat • 50% more fiber than the original recipe— see the comparison. Zucchini slices, grilled alongside the chicken, pile garden-fresh goodness onto this tasty dinner sandwich.


  • 1/4 cup fat-free mayonnaise or salad dressing
  • 1/2 teaspoon finely shredded lime peel or lemon peel
  • 1/4 teaspoon salt
  • 1 medium zucchini or yellow summer squash,* cut lengthwise into 1/4-inch-thick slices
  • 3 tablespoons Worcestershire sauce for chicken
  • 1 teaspoon olive oil
  • 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
  • 4 whole wheat hamburger buns, split and toasted
  • 1 medium tomato, thinly sliced


  • For lime dressing: In a small bowl, combine mayonnaise, lime peel, and salt. Cover and chill until serving time.
  • Brush zucchini slices with 1 tablespoon of the Worcestershire sauce and the olive oil; set aside. Brush all sides of the chicken with the remaining 2 tablespoons Worcestershire sauce.
  • For a charcoal grill, place chicken on the rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until juice of chicken is clear when center of the thickest part is cut (165°F), turning once halfway through grilling. Add zucchini slices to grill for the last 6 minutes of grilling time, turning once and grilling until zucchini slices are softened and lightly browned. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack. Cover and grill as above, adding zucchini as directed.)
  • To serve, spread lime dressing on cut sides of toasted buns. If desired, halve zucchini slices crosswise. Place chicken, tomato slices, and zucchini slices on bun bottoms; add bun tops.
  • *For added color, use half of a medium zucchini and half of a medium yellow summer squash.

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