Spicy Chicken Sandwiches with Cilantro-Lime Mayo

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.

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

More From Cooking Light

Recipe Time

Total: 2 Hours, 27 Minutes

Nutritional Information

Amount per serving
  • Calories: 419
  • Fat: 13.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 28.1g
  • Carbohydrate: 46.8g
  • Fiber: 2.6g
  • Cholesterol: 49mg
  • Iron: 3.2mg
  • Sodium: 611mg
  • Calcium: 101mg

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

Preparation

  1. 1. To prepare mayo, combine the first 4 ingredients.
  2. 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. 3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
  4. 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. 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.
Note:

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.

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