Skinny Grilled Chicken Sandwiches With Lime Dressing Recipes

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

Steps:

• 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.

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.

Steps:

• 1. For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
• 2. For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
• 3. For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
• 4. Just before the chicken is done squirt with remaining lime juice.
• 5. Lightly toast bread on the grill for about 30 seconds to 1 minute.
• 6. Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!

Steps:

• Combine first 5 ingredients in a small bowl.
• Sprinkle chicken with seasoning blend or salt& pepper.
• Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat on roll bottoms.
• Top with lettuce, tomato, red onion, and sliced avocado.
• Spread salsa on roll tops as a condiment.

Steps:

• Combine garlic, salt, sugar, lime zest, 2 teaspoons oil, cumin, pepper, and cayenne in bowl and mix to form paste. Reserve 2 teaspoons garlic paste for dressing. Position chicken skin side up on cutting board and pat dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone). Flip chicken over and make 1 more diagonal slash across back of drumsticks. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24 hours. For charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6-quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425°F.) Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken, cover, and cook until leg joint registers 165°F, 7 to 10 minutes. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint registers 175°F, about 3 minutes longer. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Meanwhile, whisk remaining 1/4 cup oil, lime juice, cilantro, oregano, and reserved garlic paste together in bowl. Spoon half of dressing over chicken and serve, passing remaining dressing separately. Tips: A garlic press makes quick work of mincing the 6 cloves called for here. You can use 1 teaspoon of dried oregano in place of the fresh called for in the dressing. Don't use dried cilantro.

Steps:

• Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown.

Steps:

• Mix together seasoning blend; set aside.
• Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
• Serving Suggestions:.
• Grilled Chicken: Serve along side your favorite vegetable.
• Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
• Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
• Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.