Grilled Chicken Mojito Sandwiches

Photo: Oxmoor House

A mojito is a rum, lime juice, and mint cocktail that originated in Cuba. This sandwich features those flavors and makes for a great lunch or casual dinner.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 15%
  • Fat: 6.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2g
  • Protein: 32.5g
  • Carbohydrate: 43.3g
  • Fiber: 3.9g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 705mg
  • Calcium: 99mg

Ingredients

  • Dressing:
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon finely grated lime rind
  • 3 tablespoons minced fresh mint
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1 teaspoon minced serrano chile (with seeds)
  • Sandwich:
  • 1 tablespoon minced fresh mint
  • 3 tablespoons fresh lime juice
  • 2 tablespoons dark rum
  • 1 teaspoon ground cumin
  • 1 garlic clove, crushed
  • 1 pound chicken breast tenders
  • 4 (1/4-inch-thick) slices Vidalia or other sweet onion
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (2-ounce) French rolls, halved
  • 8 (1/4-inch-thick) tomato slices
  • 4 red leaf lettuce leaves

Preparation

  1. To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
  2. To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.
  3. Prepare grill.
  4. Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.
  5. Grill roll halves, cut side down, until lightly toasted, about 1 minute.
  6. Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.
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