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chili and lime chicken sandwich
2017-10-27
https://www.metro.ca/userfiles/image/recipes/sandwich-poulet-chili-lime-10670.jpg
PT15M
PT15M
PT1H30M
In a small bowl, gently mix together avocado, coriander seed, lime juice, tomatoes and onion.In another small bowl, stir together all marinade ingredients. Transfer to a re-sealable bag, place chicken breast inside and refrigerate for 1 hr. Grill chicken for 10 – 15 minutes until no longer pink inside.In a medium bowl, whisk together dressing ingredients. Add cabbage and kale, toss to coat.Toast bread slices in toaster and butter each slice on one side.Slice chicken breast and evenly place onto the buttered side of two bread slices, spoon avocado mixture on top, and finish with slaw. Top each with remaining bread slices. Serve and Enjoy!
2
4
1
4
4
4 Slices BDC Belgian Style 12 Grain bread
1 chicken breast
2 tablespoon (30 ml) butter room temp.
1/4 cup (60 ml) red cabbage, thinly sliced
10 baby kale leaves (argula, spinach)
1/2 cup (120 ml) ripe avocado finely diced
1/4 teaspoon (1 ml) ground coriander seed
1 tablespoon (15 ml) fresh lime juice
1/4 cup (60 ml) cherry tomatoes finely diced
1/4 cup (60 ml) red onion finely diced
1 tablespoon (15 ml) honey
juice and zest of 1 small lime
1 tablespoon (5 ml) chili flakes
2 tablespoon (30 ml) jalapeño minced
1 tablespoon (15 ml) olive oil
2 garlic clove minced
1 tablespoon (15 ml) cilantro finely chopped
1 tablespoon (15 ml) mint finely chopped
1 teaspoon (5 ml) honey
2 teaspoon (10 ml) rice vinegar
1 teaspoon (5 ml) olive oil
chili and lime chicken sandwich
2
servings
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME
Ingredients
-
sandwich
-
4
Slices BDC Belgian Style 12 Grain bread
-
1
chicken breast
-
2 tablespoon
(30 ml)butter room temp.
-
1/4 cup
(60 ml)red cabbage, thinly sliced
-
10
baby kale leaves (argula, spinach)
-
1/2 cup
(120 ml)ripe avocado finely diced
-
1/4 teaspoon
(1 ml)ground coriander seed
-
1 tablespoon
(15 ml)fresh lime juice
-
1/4 cup
(60 ml)cherry tomatoes finely diced
-
1/4 cup
(60 ml)red onion finely diced
-
Marinade
-
1 tablespoon
(15 ml)honey
-
juice and zest of 1 small lime
-
1 tablespoon
(5 ml)chili flakes
-
2 tablespoon
(30 ml)jalapeño minced
-
1 tablespoon
(15 ml)olive oil
-
2
garlic clove minced
-
dressing
-
1 tablespoon
(15 ml)cilantro finely chopped
-
1 tablespoon
(15 ml)mint finely chopped
-
1 teaspoon
(5 ml)honey
-
2 teaspoon
(10 ml)rice vinegar
-
1 teaspoon
(5 ml)olive oil
Preparation
In a small bowl, gently mix together avocado, coriander seed, lime juice, tomatoes and onion.
In another small bowl, stir together all marinade ingredients. Transfer to a re-sealable bag, place chicken breast inside and refrigerate for 1 hr. Grill chicken for 10 – 15 minutes until no longer pink inside.
In a medium bowl, whisk together dressing ingredients. Add cabbage and kale, toss to coat.
Toast bread slices in toaster and butter each slice on one side.
Slice chicken breast and evenly place onto the buttered side of two bread slices, spoon avocado mixture on top, and finish with slaw. Top each with remaining bread slices. Serve and Enjoy!
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
