Directions:
- Soak chilies in hot water to cover overnight (or at least 4 hours).
- Drain chilies, stem and seed. Transfer chilies to processor or blender along with onion, garlic and vinegar. Process (or blend) until smooth.
- With machine running, add oil through food tube. Season with salt and lime juice. (May be prepared 2 weeks ahead, covered and refrigerated).
- Blend ancho paste with mayonnaise to coat chicken (amount depends on how wet you like your chicken salad).
- Cut rolls in half, hollowing out each half.
- Toast rolls until crisp and butter well.
- Top rolls with chicken salad and garnish with cilantro sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 837.77 Kcal (3508 kJ) | ||
| Calories from fat | 682.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.86g | 117% | |
|---|---|---|---|
| Cholesterol | 116.75mg | 39% | |
| Sodium | 810.65mg | 34% | |
| Potassium | 392.96mg | 8% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 29.43g | 59% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 389.02 Kcal (1629 kJ) | ||
| Calories from fat | 317.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.23g | 117% | |
|---|---|---|---|
| Cholesterol | 54.21mg | 39% | |
| Sodium | 376.43mg | 34% | |
| Potassium | 182.47mg | 8% | |
| Total Carbs | 5.96g | 4% | |
| Sugars | 0.35g | 3% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 13.67g | 59% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.6mg | 7% | |
| Calcium | 19.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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