Cilantro Infused Chicken Sandwiches Recipes

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VIETNAMESE CHICKEN SANDWICH (BáNH Mì)



Vietnamese Chicken Sandwich (Bánh Mì) image

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Provided by Marzia

Categories     Chicken

Time 1h15m

Number Of Ingredients 13

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

  • PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
  • CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
  • ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

CILANTRO-LIME CHICKEN SANDWICHES



Cilantro-Lime Chicken Sandwiches image

You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/4 cup lime juice
4 teaspoons ground cumin
8 boneless skinless chicken breast halves (6 ounces each)
1 cup fat-free spreadable cream cheese
1/3 cup minced fresh cilantro
1/4 cup chopped red onion
1/8 teaspoon salt
1/8 teaspoon pepper
8 whole wheat hamburger buns, split
2 medium tomatoes, sliced
1 medium ripe avocado, peeled and thinly sliced

Steps:

  • In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges

BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large chicken cutlets (about 1 1/4 pounds total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1 cup self-rising flour
Kosher salt and freshly ground pepper
1 cup Buffalo-style hot sauce
Vegetable oil, for frying
4 brioche buns, split
2 cups shredded coleslaw mix
1/2 English cucumber, thinly sliced
Potato chips, for serving

Steps:

  • Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
  • Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
  • As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams

CILANTRO LIME CHICKEN SANDWICH



Cilantro Lime Chicken Sandwich image

The creamy spread and yummy sliced avocado just bring this sandwich together. Originally in Taste of Home posted by Debbie Speckmeyer, but I've changed it just a bit. Marinating time is not included in the prep and cooking time.

Provided by Lynette !

Categories     Sandwiches

Time 40m

Number Of Ingredients 12

1/2 c canola oil
1/4 c lime juice
3 1/2 tsp cumin, ground
8 chicken breast halves, skinless and boneless
1 c cream cheese spread
1/3 c fresh cilantro, minced
1/4 c red onion, finely chopped
1/8 tsp salt
1/8 tsp black pepper
8 hamburger buns, split (your choice)
1 medium ripe avocado, peeled and thinly sliced
2 medium tomatoes, thinly sliced

Steps:

  • 1. In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal the bag and turn to coat. Refrigerate for at least 1 hour.
  • 2. In a small bowl, combine the cream cheese, cilantro, onion, salt, and pepper; chill until serving.
  • 3. Drain and discard the marinade. Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. If grilling is not an option, you can broil these 4 inches from the broiler until they reach 170°.
  • 4. Spread the cream cheese mixture onto the buns. Layer with avocado, tomatoes, and chicken; replace the bun tops. Enjoy!

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

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

Steps:

  • 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.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

CHICKEN SANDWICH WITH CREAMY CILANTRO SAUCE



Chicken Sandwich with Creamy Cilantro Sauce image

How do you make the yummiest spread for a chicken sandwich...EVER? We think you start by blending mayo and cream cheese with a bunch of cilantro.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 sandwiches

Number Of Ingredients 9

3 Tbsp. KRAFT Real Mayo
1 cup fresh cilantro
1 green onion, chopped
1/4 cup milk
2 oz. (1/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese
10 round dinner rolls
20 slices OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast
10 Muenster cheese slices
any type of lettuce (as desired)

Steps:

  • Equipment: Blender or food processor, Baking sheet
  • Preheat oven to 350ºF.
  • Blend the mayo, cilantro, green onion, milk and the cream cheese until everything is well mixed.
  • Cut the dinner rolls in half.
  • Spread the creamy cilantro sauce on each of the dinner rolls halves.
  • Put a cheese slice and two slices of the chicken ham on each sandwich.
  • Place all the sandwiches (open) on a baking sheet and bake 5 to 7 minutes.
  • Take them out of the oven and add lettuce to each sandwich, finish assembling the sandwiches by putting the top half and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH



Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish image

Categories     Sandwich     Chicken     Nut     Pepper     Poultry     Poach     Picnic     Summer     Gourmet

Yield Makes 6 sandwiches

Number Of Ingredients 12

10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread

Steps:

  • Poach chicken:
  • Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
  • Roast bell peppers:
  • Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
  • While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
  • Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

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