Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
- Ready In:
- 1hr 40mins
- Ingredients:
- 29
- Yields:
-
8 sandwiches
- Serves:
- 8
ingredients
-
MARINADE
- 59.14 ml finely chopped fresh cilantro
- 1 garlic clove, minced
- 0 jalapeno pepper, seeded and minced
- 29.58 ml finely grated fresh lime zest
- 7.39 ml salt
- 2.46 ml onion powder
- 1.23 ml ground black pepper
- 1.23 ml dried chipotle powder
- 14.79 ml olive oil
- 453.59 g chicken tenderloins or 453.59 g chicken strips
-
SALSA
- 1 medium tomatoes, chopped
- 1 small sweet onion, finely chopped
- 29.58 ml finely chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, finely chopped
- 1.23 ml ground black pepper
- 1.23 ml sea salt
- 0.61 ml dried chipotle powder
- 14.79 ml fresh lime juice
-
GRILLED VEGETABLES
- 1 sweet onion, cut into 1/2-inch slices
- 1 red bell pepper, quartered
- 14.79 ml olive oil
- 1.23 ml salt
- 2.46 ml minced garlic
-
LIME MAYONNAISE
- 118.29 ml mayonnaise
- 29.58 ml fresh lime juice
- 16 thick slices French bread
- 2 mangoes, peeled, seeded and sliced
- 8 slice monterey jack cheese
directions
- FOR THE MARINADE: Place 1/4 cup cilantro, 1 clove minced garlic, 1/2 jalapeno, 2 tablespoons lime zest, 1 1/2 teaspoons salt, 1/2 teaspoon onion powder, 1/4 teaspoon black, 1/4 teaspoon chipotle chile powder, and 1 teaspoon 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 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, 1/4 teaspoon sea salt, 1/8 teaspoon chipotle chile powder, 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.