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      Good Life, Good Food: California Chicken

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for California chicken with citrus mayo.


      4 ea 6 oz boneless skinless chicken breast

      2 C fresh spinach

      2 strips jalapeno or apple wood smoked bacon

      2 ea plum tomatoes, sliced lengthwise

      1 ea avocado, peeled and sliced

      4 ea pita bread or bun of your choice

      For Citrus mayo:

      1/3 C fat free mayo

      2 Tblspn thawed orange juice concentrate

      1 tsp lime juice

      1/2 tsp McCormick ground cumin

      Dash Tabasco sauce


      For the citrus mayo, mix all of the ingredients well, and place in refrigerator to marry and cool.

      Season chicken breast with kosher salt and McCormick coarse black pepper, grill over medium high heat or charcoal on your grill. Cook for 3-4 minutes per side until juices run clear. Remove and place on pita bread that has been dressed with citrus mayo, top with tomato slices and avocado.

      In a sautà pan while chicken is grilling, cook off the bacon, crisp well but donâ??t burn. Remove bacon from the pan, and add fresh spinach. Let wilt in the bacon grease, for 30 seconds to a minute, remove and top chicken breast with a strip of bacon and wilted spinach.

      Serve with fresh fruit for a wonderful spring/summer lunch or dinner! Enjoy!