Southwestern Chicken Burgers and Quick Slaw

• From: Fit and Fast Meals in Minutes

Ingredients

• Southwestern Chicken Burgers3/4 lb ground white meat chicken

• 1/4 cup no-sugar-added tomato salsa

• salt and freshly ground black pepper

• olive oil spray

• 2 whole wheat or whole grain hamburger rolls

• 1 medium tomato, sliced

• 2 lettuce leaves

• Quick Slaw2 Tbs mayonnaise

• 2 Tbs distilled white vinegar

• sugar substitute equivalent to 1 teaspoon sugar

• salt and freshly ground black pepper

• 4 slices red onion (1/2 cup)

• 1 cup washed, ready-to-eat shredded carrots

• 2 cups washed, ready-to-eat shredded cabbage

Spicy tomato salsa gives these light, juicy burgers a hint of the Southwest. Making fresh coleslaw that is tangy and crunchy is a breeze using shredded cabbage or coleslaw mix available in the produce department of the supermarket. Coleslaw tastes even better the second day. Double the recipe and you will have a ready-made salad for another day.

Directions

• Southwestern Chicken BurgersMix chicken, salsa, and salt and black pepper to taste together in a small bowl. Shape into burgers about 4 inches round and 1/4 to 1/2 inch thick. Heat a nonstick skillet over medium-high heat. Coat with olive oil spray and cook burgers 5 minutes on each side. A meat thermometer inserted into the thickest portion should read 170 degrees. Meanwhile, coat hamburger rolls with olive oil spray and toast in a toaster oven. Place cooked chicken burgers on bottom half of each roll. Place 1 tomato slice on top. Garnish the plate with extra slices of tomato. Cover the tomato with lettuce leaf. Close with top of roll and serve.
• Quick SlawMix mayonnaise, vinegar, and sugar substitute together in a medium-size bowl. Add salt and pepper to taste. Add onion, carrots, and cabbage. Toss well. Add more salt and pepper, if needed. Set aside while chicken burgers cook.