• 4servings
  • 10minutes

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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. Dressing:

  2. 1/4 cup reduced-fat mayonnaise

  3. 1/4 teaspoon finely grated lime rind

  4. 3 tablespoons minced fresh mint

  5. 1 tablespoon fresh lime juice

  6. 1 teaspoon sugar

  7. 1 teaspoon minced serrano chile (with seeds)

  8. Sandwich:

  9. 1 tablespoon minced fresh mint

  10. 3 tablespoons fresh lime juice

  11. 2 tablespoons dark rum

  12. 1 teaspoon ground cumin

  13. 1 garlic clove , crushed

  14. 1 pound chicken breast tenders (fresh chicken pieces , not the frozen breaded "tenders")

  15. 4 (1/4-inch-thick) slices Vidalia or other sweet onion

  16. cooking spray

  17. 1/4 teaspoon salt

  18. 1/4 teaspoon freshly ground black pepper

  19. 4 (2-ounce) French rolls , halved

  20. 8 (1/4-inch-thick) tomato slices

  21. 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, fresh lime juice, rum, cumin and 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. (I've made this on an indoor grill pan and a George Foreman grill, too, without any problems.)

  4. Remove chicken from marinade; 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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