Spicy Southwestern Chicken Sandwiches and Texican Salad 6.8.09

Spicy Southwestern Chicken Sandwiches

1/3 cup mayonnaise
2 tbsp chopped fresh cilantro
1 1/2 tbsp lime juice
1 tbsp minced pickled jalapeno peppers
1 tbsp catsup
1 tbsp bbq sauce
4 boneless, skinless chicken breast halves
1 to 2 tbsp fajita seasoning
2 tbsp olive oil
4 hamburger buns, toasted
Leaf Lettuce
Sliced Ripe Tomato
Very thin slices red onion

Combine the first 6 ingredients in a small bowl; stir well and refrigerate until serving time.

Place the chicken between two sheets of heavy duty plastic wrap; flatted to 1/4-inch thickness, usin a meat mallet or rolling pin. Sprinkle chicken with fajita seasoning.

Heat oil in a large skillet over medium-high heat and cook the chicken about 4 minutes on each side or until completely cooked.

Spread 1 tbsp mayonnaise mixture evenly on bottom half of each bun. Top each with chicken, tomato, onion and lettuce, another tablespoon of the mayo mixture and the top half of the bun. Serves 4. (inspired by a recipe from Southern Living)


Texican Salad

2 tbsp honey
2 tbsp lime juice
1 tsp salt
1 tsp ground cumin
1 cup frozen whole kernel corn, thawed and drained
1 (15-oz) can black beans, rinsed and drained
2 tbsp diced pickled jalapenos
2 tomatoes, cubed 1/2-inch
2 tbsp chopped, fresh cilantro
4 cups torn iceberg lettuce (or a bag of mixed greens)
1/2 cup pepperjack cheese cubes (1/2-inch dice)

Stir together the first 4 ingredients in a large bowl. Add corn, beans, jalapenos, tomatoes and cilantro; stir until well coated. Cover and refrigerate at least 1 hour to blend flavors. Just before serving, add lettuce and pepperjack cheese; toss lightly.

I'd give the Chicken Sandwichs and the Salad a 4 (out of 5). The chicken would also be great chopped and tossed in with this salad too! Good and easy dinner.