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Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

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PREP TIME
80 min
COOKING TIME
20 min
TOTAL TIME
100 min
SERVINGS
8 servings
Lunch Dinner
Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
Ingredients
  • 1/4 cup finely chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 jalapeno chile pepper, seeded and minced
  • 2 tablespoons finely grated fresh lime zest
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chipotle chile powder
  • 1 tablespoon olive oil
  • 1 pound chicken breast tenderloins or strips
  • 1 medium tomato, chopped
  • 1 small sweet onion, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 jalapeno chile pepper, seeded and minced
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon chipotle chile powder
  • 1 tablespoon fresh lime juice
  • 1 sweet onion cut into 1/2-inch slices
  • 1 red bell pepper, quartered
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 16 thick slices French bread
  • 2 mangos - peeled, seeded, and sliced
  • 8 slices Monterey Jack cheese
Instructions
1
For the marinade: In a small bowl, combine 1/4 cup of chopped cilantro, 1 minced garlic clove, a quartered jalapeno pepper, lime zest, 1 1/2 teaspoons of salt, a pinch of onion powder, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of smoky chipotle chile powder. Add 1 tablespoon of olive oil and mix until the ingredients are well incorporated. Place the chicken breast tenderloins in a large resealable plastic bag and pour the marinade into the bag, sealing it and shaking to coat. Refrigerate for 1 hour.
2
For the salsa: In a bowl, combine diced tomatoes, 1 small chopped onion, 2 tablespoons of chopped cilantro, a quartered jalapeno pepper, 1 minced garlic clove, a pinch of ground black pepper, and a pinch of sea salt. Add 1 tablespoon of freshly squeezed lime juice and cover the bowl with plastic wrap. Refrigerate.
3
To prepare the grilled vegetables: In a bowl, toss 1/2 cup of sliced onions and red peppers with 1 tablespoon of olive oil, a pinch of salt, and 1 minced garlic clove. Set the vegetables aside.
4
For the lime mayonnaise: In a bowl, whisk together 1/2 cup of mayonnaise and 2 tablespoons of freshly squeezed lime juice. Cover the bowl with plastic wrap and refrigerate.
5
Preheat an outdoor grill for medium-high heat.
6
Grill the marinated chicken on the prepared grill until it reaches an internal temperature of 165°F, or until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill.
7
Slice the grilled pepper into thin strips.
8
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon of prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread.
9
Return the sandwiches to the grill and cook until the bread is toasted and the cheese melts, about 2 minutes per side.