ohh we had a really great dinner tonight. We recently started subscribing to Cooking Light magazine and so far have enjoyed several great meals. Tonights was no exception.
Mojito Chicken Sandwiches
4 servings (serving size: 1 sandwich)
* 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)
* 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
To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
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.
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.
The spicy/minty mayo was awesome, and the sweet onions really gave a lot of flavor.
We topped off dinner with a homemade rhubarb pie, which was quite a treat as rhubarb is not native to Texas, but one of the stores had a pretty decent special even if women at the register did keep trying to ring us up for rutabaga.