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Monday, July 2, 2012

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

I've been on a sandwich kick lately, but that usually tends to happen in the summer. I made this sandwich last year, but never blogged about it since I wasn't blogging at that moment. So when I made it again this week I knew I needed to share. The chicken gets a nice little kick from the hot sauce in the marinade and the tortilla chips make it a little bit crispy after being very lightly fried in a little bit of oil. It's a nice alternative to just plain old chicken! And just a note - you can assemble these in advance and then just cook them up when you're ready for dinner. They take no time at all!

Spicy Chicken Sandwiches with Cilantro-Lime Mayo
Source: Slightly adapted from Cooking Light, via My Recipes

For the Cilantro-Lime Mayo

1/4 cup mayo
2 Tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

1. Mix all ingredients well. Chill under ready to use.

For the Chicken

1 egg
3 Tablespoons hot sauce
1 teaspoon dried oregano
1/4 teaspoon salt
2 chicken breasts
6 cups tortilla chips
2 Tablespoons canola oil
4 whole wheat buns

1. Combine first 4 ingredients in a large ziploc bag (or dish with a lid) and mix well. Cut the chicken breasts in half horizontally to form 4 cutlets. Place in mixture and marinate for at least 2 hours.

2. Place tortilla chips in food processor and process until ground. Place on a plate or in a shallow dish.

3. For each chicken cutlet - remove from marinade and let excess drip off, then place in crumbs and coat thoroughly.

4. Heat canola oil in a large non-stick skillet over medium heat. Once heated, cook chicken for 3 minutes on each side, or until browned and cooked through.

5. Spread mayo on buns, top with chicken cutlet and any additional toppings you may like. I usually add a little extra hot sauce to mine. You can add lettuce leave, red onion slices, or avocado as well!Pin It

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