Spicy Chicken Sandwiches with Cilantro-Lime Mayo
This is absolutely fantastic, delicious and yummy.
Yield
4 servingsPrep
20 minCook
8 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| ¼ | cup |
liquid egg substitute
|
|
| 3 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
chicken breast halves, boneless, skinless
6-ounce |
|
| 6 | cups |
tortilla chips
baked, about 4 1/2 ounces |
*
|
| 2 | tablespoons |
olive oil
|
|
| Mayo | |||
| ¼ | cup |
mayonnaise, fat free
or reduced-fat |
|
| 2 | tablespoons |
cilantro
chopped fresh |
|
| 1 | teaspoon |
lime juice
fresh |
|
| 1 | clove |
garlic
minced |
|
| Remaining ingredients | |||
| 4 | each |
kaiser rolls
split, 2-ounce |
* |
| 12 | each |
red onion
1/8-inch-thick, slices |
|
| 4 | each |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken: | |||
| 59 | ml |
liquid egg substitute
|
|
| 45 | ml |
red hot pepper sauce
|
*
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
|
|
| 2 | each |
chicken breast halves, boneless, skinless
6-ounce |
|
| 1.4 | l |
tortilla chips
baked, about 4 1/2 ounces |
*
|
| 3E+1 | ml |
olive oil
|
|
| Mayo: | |||
| 59 | ml |
mayonnaise, fat free
or reduced-fat |
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 5 | ml |
lime juice
fresh |
|
| 1 | clove |
garlic
minced |
|
| Remaining ingredients: | |||
| 4 | each |
kaiser rolls
split, 2-ounce |
* |
| 12 | each |
red onion
1/8-inch-thick, slices |
|
| 4 | each |
lettuce leaves
|
*
|
Directions
To prepare mayo, combine the first 4 ingredients.
To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag.
Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal.
Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off.
Coat chicken completely in chips. Set aside.
Repeat procedure with remaining chicken and chips.
Heat a large nonstick skillet over medium heat.
Add olive oil to pan, swirling to coat.
Add chicken to pan; cook 3 minutes on each side or until browned and done.
Spread mayo evenly over cut sides of rolls.
Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.
