ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Total time 2 hrs, 27 mins
Yield 4 servings (serving size: 1 sandwich)
These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.

Ingredients

  • Mayo:
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced
  • Chicken:
  • 1/4 cup egg substitute
  • 3 tablespoons hot sauce (such as Tabasco)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 4 1/2 ounces baked tortilla chips (about 6 cups)
  • 2 tablespoons olive oil
  • Remaining ingredients:
  • 4 (2-ounce) Kaiser rolls, split
  • 12 (1/8-inch-thick) red onion slices
  • 4 lettuce leaves

Nutrition Information

  • calories 419
  • fat 13.2 g
  • satfat 1.7 g
  • monofat 6.1 g
  • polyfat 3.4 g
  • protein 28.1 g
  • carbohydrate 46.8 g
  • fiber 2.6 g
  • cholesterol 49 mg
  • iron 3.2 mg
  • sodium 611 mg
  • calcium 101 mg

How to Make It

  1. To prepare mayo, combine the first 4 ingredients.

  2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

  3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

  4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

  5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.