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  • 4servings
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-fat mayonnaise

  2. 1/4 teaspoon finely grated lime rind

  3. 3 tablespoons minced fresh mint

  4. 1 tablespoon fresh lime juice

  5. 1 teaspoon sugar

  6. 1 teaspoon minced serrano chile (with seeds)

  7. 1 tablespoon minced fresh mint

  8. 3 tablespoons fresh lime juice

  9. 2 tablespoons dark rum

  10. 1 teaspoon ground cumin

  11. 1 garlic clove, crushed

  12. 1 pound chicken breast tenders

  13. 4 (1/4-inch-thick) slices Vidalia or other sweet onion

  14. Cooking spray

  15. 1/4 teaspoon salt

  16. 1/4 teaspoon freshly ground black pepper

  17. 4 (2-ounce) French rolls, halved

  18. 8 (1/4-inch-thick) tomato slices

  19. 4 red leaf lettuce leaves

Instructions Jump to Ingredients ↑

  1. To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.

  2. To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.

  3. Prepare grill.

  4. Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.

  5. Grill roll halves, cut side down, until lightly toasted, about 1 minute.

  6. Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.

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