From Cooking Light Magazine, June 2006.
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
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.
4 servings (serving size: 1 sandwich)
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