Chicken Salad Cuban Sandwich Recipes

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CUBAN GRILLED CHICKEN SALAD



Cuban Grilled Chicken Salad image

Make and share this Cuban Grilled Chicken Salad recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breast halves, skinless boneless
2 tablespoons lime juice
1/4 cup cilantro
1 1/2 teaspoons sugar
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 (15 ounce) can black beans
1 (11 ounce) can mexicorn
1 small red bell pepper, slivered
1/3 cup thinly sliced scallion
1 head romaine lettuce

Steps:

  • prepare grill. Pound chicken out to ¼ inch thickness.
  • Grill chicken until cooked through. Remove to plate and set aside.
  • In food processor, combine lime juice, ¼ cup cilantro, sugar, garlic, chili powder, salt, and pepper. Pulse until garlic and cilantro are chopped. Add olive oil and any juices from the chicken.
  • In salad bowl, combine beans, corn, red pepper and scallions. Toss to mix.
  • Arrange lettuce on plates, spoon corn and beans over lettuce. Place chicken on top. Drizzle with dressing.

Nutrition Facts : Calories 488.6, Fat 26.1, SaturatedFat 4.7, Cholesterol 46.4, Sodium 628.9, Carbohydrate 41.9, Fiber 10.8, Sugar 4.6, Protein 26.1

CUBAN CHICKEN SANDWICH



Cuban Chicken Sandwich image

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h25m

Yield 4

Number Of Ingredients 8

1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20 dill pickle slices
4 slices Swiss cheese

Steps:

  • Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
  • Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
  • Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
  • Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Nutrition Facts : Calories 660.6 calories, Carbohydrate 64.4 g, Cholesterol 123 mg, Fat 19.4 g, Fiber 4.6 g, Protein 54.1 g, SaturatedFat 7.4 g, Sodium 1456.8 mg, Sugar 3 g

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