Roast chicken melts with jalapeño mayo and salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roast Chicken Melts with Jalapeño Mayo and Salsa layer shredded chicken and melted mozzarella on toasted sourdough with spicy mayo and fresh toppings. Perfect for using leftover roasted chicken.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon pickled jalapeños (chopped)
- 3 tablespoons mayo (I used Hellmans)
- 1 teaspoon pickle juice (from the jalapeños)
- 1 ripe tomato (finely diced)
- 1/2 red onion (finely diced)
- handful fresh parsley (or coriander, finely chopped)
- squeeze of lemon juice
- salt & pepper to taste
- 4 slices sourdough bread (toasted)
- 1 chicken breast (thinly sliced)
- mozzarella cheese (thinly sliced)
- ½ avocado (thinly sliced)
- fresh coriander (to garnish)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 5310mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1741mg
- Calcium
- 618mg
- Iron
- 25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 5310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.