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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 557.9
  • Total Fat: 24.8 g
  • Cholesterol: 119.9 mg
  • Sodium: 1,015.2 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 36.0 g

View full nutritional breakdown of Spicy Chicken Sandwiches with Cilantro-Lime Mayo (Cooking Light) calories by ingredient
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Spicy Chicken Sandwiches with Cilantro-Lime Mayo (Cooking Light)

Submitted by: KIMERIKA
Spicy Chicken Sandwiches with Cilantro-Lime Mayo (Cooking Light)

Introduction

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. 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.
Number of Servings: 4

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

Tips

Recipe Nutritional information includes regular burger buns. If you use a different type of bun or no bun you will want to adjust for that accordingly.


Directions

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

Serving Size: makes 4 sandwiches

Number of Servings: 4

Recipe submitted by SparkPeople user KIMERIKA.






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