Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Recipe by Patricia from allrecipes.com

Dinner,Lunch 2 Hr. 40 Mins.

Ingredients

8

8 servings

  • ¼ cup finely chopped fresh cilantro
  • 1 clove garlic, minced
  • ¼ jalapeno chile pepper, seeded and minced
  • 2 tablespoons finely grated fresh lime zest
  • 1 ½ teaspoons salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chipotle chile powder
  • 1 tablespoon olive oil
  • 1 pound chicken breast tenderloins or strips
  • 1 medium tomato, chopped
  • 1 small sweet onion, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • ½ jalapeno chile pepper, seeded and minced
  • 1 clove garlic, finely chopped
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • ⅛ teaspoon chipotle chile powder
  • 1 tablespoon fresh lime juice
  • 1 sweet onion cut into 1/2-inch slices
  • 1 red bell pepper, quartered
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon minced garlic
  • ½ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 16 thick slices French bread
  • 2 mangos - peeled, seeded, and sliced
  • 8 slices Monterey Jack cheese

Instructions

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutritional Facts

Per 8 servings

  • Calories: 555
  • Carbohydrate: 54g
  • Fat: 25g
  • Fiber: 4g
  • Protein: 29g
  • Sugar: 12g

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