SUMMER GRILLED CHICKEN BREAST SANDWICH WITH AVOCADO CILANTRO MAY
Here is a great healthy chicken sandwich for one of those warm summer evenings. Serve it with a salad, chips, or your favorite side dish. It is simple, juicy, and delicious.
Provided by Chef Bevier
Yield 2 serving(s)
Number Of Ingredients 15
- Preheat your grill to 375 degrees.
- Drizzle the Chicken with the Olive Oil and season with the Salt, Pepper, Paprika and the Graulated Garlic. Meanwhile in a bowl mix the Mayo Ingredients together with a fork leaving the mixture a little chunky.
- Place the Chicken on the grill over medium direct heat and cook for approximatley 6 minutes per side depending on thickness.
- Butter the rolls and toast them on the grill.
- Remove the Rolls and spread some Avocado Mayo on both the top and bottom of each roll.
- Add the Lettuce, Tomato, and the Chicken to the bottom bun -- put the top on and get ready for the big bite -- Happy Summer.
CILANTRO LIME GRILLED CHICKEN SANDWICH
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
- Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
- Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.
SUMMER GRILLED CHICKEN WITH AVOCADO SALSA RECIPE
Provided by á-2451
Number Of Ingredients 19
- Mix olive oil blend with thyme, basil, lemon juice, white wine and soy sauce in a bowl. Pour marinade over chicken cutlets and refrigerate for 1-2 hours. Place chicken cutlets directly on grill or use grilling pan. Whisk lime juice, olive oil, sugar and salt in a bowl until blended. Add avocados, tomatoes, corn, red onion and cilantro. Pour salsa over chicken and serve on rice. NOTE: Salsa can be chilled or served at room temperature.
CILANTRO-LIME CHICKEN SANDWICHES
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
Yield 8 servings.
Number Of Ingredients 12
- 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
SUMMER CHICKEN BURGERS
- In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate.
- Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside.
- Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them.
- Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.
Nutrition Facts : Calories 587.2 calories, Carbohydrate 34.4 g, Cholesterol 100.9 mg, Fat 32.2 g, Fiber 5.6 g, Protein 40.6 g, SaturatedFat 10.3 g, Sodium 636.6 mg, Sugar 6.8 g
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