Grilled Chicken Mojito Sandwiches
Dressing:
¼ cup reduced fat/no fat mayonnaise
¼ cup 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 (¼ inch-thick) slices Vidalia or other sweet onion
Cooking spray
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (2 ounce) french rolls, halved
8 (¼ inch thick) tomato slices
4 red leaf lettuce leaves
To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and grill.
To prepare sandwich, combine 1-tablespoon mint and next 4 (through garlic) in a large zip-top plastic bag. Add chicken breast tenders, seal and marinate in refrigerator for 15 minutes, turning occasionally.
Prepare grill.
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.
Grill roll halves, cut side down, until lightly toasted about 1 minute.
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.
Yield: 4 serving (serving size: 1 sandwich).
Calories 370 (15 % from fat); Fat 6.1 g (sat 1.5 g mono 1.0g poly 2g); Protein 32.5 g carb, 43.3 g Fiber 3.9 g, CHOL 66mg, Iron 2.9 mg, Sodium 705 mg Calc 99mg