California Chicken Sandwich

CITRUS MAYONNAISE:
1/3 cup fat-free mayonnaise
2 tablespoons thawed orange juice concentrate
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon hot sauce

SANDWICHES:
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
8 (1 1/2-ounce) slices diagonally cut sourdough bread, toasted
4 small romaine lettuce leaves
2 plum tomatoes, each cut lengthwise into 4 slices
1 peeled avocado, cut into 8 wedges

To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
To prepare the sandwiches, sprinkle chicken with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat; add chicken. Cook 5 minutes on each side. Reduce heat to low. Cover; cook 5 minutes or until done. Remove from heat. Cut chicken diagonally across grain into thin slices.
Spread 1 tablespoon citrus mayonnaise on each of 4 bread slices. Top with 1 lettuce leaf, 1 chicken breast half, 2 tomato slices, 2 avocado wedges, and remaining bread slices.

Yield: 4 servings

CALORIES 432 (19% from fat); FAT 8.9g (satfat 1.8g, monofat 4.4g, polyfat 1.5g); PROTEIN 35.2g; CARBOHYDRATE 52.8g; FIBER 2.8g; CHOLESTEROL 66mg; IRON 3.7mg; SODIUM 951mg; CALCIUM 112mg;