Mojito Salad or Sandwich Recipe

This "mojito taste" chicken salad or sandwich is simply a taste-thriller. It also would be fun in a wrap! Mojito Salad or Sandwich picture

Summary

Prepration Time10 MinutesCooking Time10 Minutes

Difficulty LevelVery EasyHealth IndexHealthy

Servings4CuisineCuban

CourseMain DishSpecialityWine Pairing

Main IngredientChicken

Healthy Food | Wine Lovers | New Yorker | Fun Food With Monica

Recipe Story

A friend from Cuba, Pepe, sent me a recipe for a Cuban Mojito Sandwich. Well, I tweaked it a bit and turned it into a salad for me, and a sandwich for my husband. It is amazing-a real keeper recipe and healthy too.

Ingredients

Ingredients:

1/4 cup mayonnaise (low fat Best Foods or Helman's)

1/2 teaspoon grated lime zest

3 tablespoons fresh mint, minced

1 tablespoon lime juice

1 teaspoon white sugar (or 1 paket of Splenda)

1 serrano pepper, minced with seeds

1/4 cup fresh mint, minced

1/3 cup lime juice

1/3 cup dark rum

1 teaspoon ground cumin

3 garlic cloves, minced

4 boneless skinless chicken breasts, pounded thin

4 slices vidalia onions or walla walla onions (1/4 inches thick)

1/4 teaspoon salt

1/2 teaspoon black pepper

4 crusty French rolls (made optional salad)

1 large tomato, sliced

8 leaves red leaf lettuce * tossed mixed baby greens from the garden

How to make Mojito Salad or Sandwich

Preparation:

In a small bowl combine the first six ingredients.

Whisk well, cover and chill.

In a heavy duty freezer bag combine the 1/4 cup fresh mint, 1/3 cup
lime juice, 1/3 dark rum, 1 t. cumin, and the minced garlic.

Seal bag and shake well.

Add the pounded chicken breasts. (Lightly pound or they will cook
too fast, or make slits in them instead of pounding)

Press out air and seal.

Marinate for 1 hour in the fridge.

Prepare grill. (We use charcoal for real grilled flavour)

Remove chicken from bag and discard marinade. (We basted the chicken
with the left over marinade)

Place the onion slices on the grill. (We used Barbecue grill

Grill for 4 minutes.

Place the chicken on grill.

Season with salt and pepper.

Grill for 4 to 5 minutes-don't overcook!

Turn chicken and onions.

Cook for another 4 to 5 minutes, or until chicken is done-it cooks
fast so don't over cook.

Remove chicken and onions from grill.

Cut rolls in half and grill for 1-2 minutes-just until toasted and
light brown. Be sure and use Cubano soft rolls.

To assemble-.
Spread chilled dressing on bottom halves of toasted rolls.

Top each with a chicken breast, then onion, tomato and lettuce.

Top with the toasted roll tops.

For a healthy choice as I have shown above-Also can be served atop a delicious salad.

I really recommend this packed with flavour recipe.