SMOKY CHICKEN BURGERS WITH SNAP PEA SLAW

Snap Pea Slaw In large bowl, combine snap peas, cabbage and lime juice; toss to coat. Set aside.

Chipotle Mayonnaise In food processor or blender, purée chipotle chilies and adobo sauce until smooth.

In small bowl, stir together mayonnaise and 2 tsp of the chipotle purée; set aside.

Burgers Tear bread into bite-size pieces. Place in separate large bowl; add broth, chives, 1 to 2 tbsp of the Chipotle Mayonnaise and the salt. Using hands, mash into fine paste. Crumble in chicken; stir to mix.

Form into six ¾-inch thick patties. (Make-ahead: Layer patties between parchment paper in airtight

container; refrigerate for up to 24 hours.) Gently place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 165°F, 10 to 12 minutes.

Spread remaining Chipotle Mayonnaise onto cut side of each bun. Top each bottom half with 1 patty and ½ cup Snap Pea Slaw; sandwich with top halves of buns.

PER SERVING

about 638 cal, 38 g pro, 33 g total fat (8 g sat. fat), 46 g carb (3 g dietary fibre, 9 g sugar), 132 mg chol, 940 mg sodium, 234 mg potassium. % RDI: 16% calcium, 37% iron, 8% vit A, 45% vit C, 44% folate.

MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES