Grilled Lime Chicken Sandwich Salad Wrap Or Main Dish Recipes

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CILANTRO-LIME CHICKEN SANDWICHES



Cilantro-Lime Chicken Sandwiches image

You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/4 cup lime juice
4 teaspoons ground cumin
8 boneless skinless chicken breast halves (6 ounces each)
1 cup fat-free spreadable cream cheese
1/3 cup minced fresh cilantro
1/4 cup chopped red onion
1/8 teaspoon salt
1/8 teaspoon pepper
8 whole wheat hamburger buns, split
2 medium tomatoes, sliced
1 medium ripe avocado, peeled and thinly sliced

Steps:

  • In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.

Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges

GRILLED HONEY LIME CHICKEN SANDWICHES



Grilled Honey Lime Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 47m

Yield 4 sandwiches

Number Of Ingredients 21

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
Four 6 to 8-ounce boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split
Five Vegetable Slaw Salad, recipe follows
Assorted tortilla chips, for serving
1 pound packaged shredded cabbage
1 large red bell pepper, seeded and cut across into thin slices
1 large green bell pepper, seeded and cut across into thin slices
4 scallions, sliced thinly on an angle (greens and whites)
1/2 European seedless cucumber, halved lengthwise and thinly sliced
2 limes, juiced
1 /4 cup (3 healthy drizzles) honey
3 tablespoons (a couple of glugs) vegetable or light colored oil
Salt and pepper

Steps:

  • Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
  • Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
  • Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
  • Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME



Bacon-Wrapped Grilled Chicken Salad With Avocado and Lime image

Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.

Provided by Clare de Boer

Categories     dinner, lunch, poultry, salads and dressings, vegetables, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts (about 10 ounces each)
1 1/2 teaspoons flaky sea salt
1/8 teaspoon black pepper
16 slices bacon
1/2 cup any and all soft herbs, such as tarragon, dill, parsley or cilantro, plus more for garnish
2 teaspoons sea salt
1 garlic clove
1/4 cup fresh lime juice (from 2 limes)
3 ripe avocados
1/4 cup extra-virgin olive oil
1/8 teaspoon black pepper
2 jalapeños, thinly sliced into rounds
2 1/2 pounds any mixture of crunchy salad leaves: endive, watercress, radicchio, romaine or Little Gems (about 4 quarts)
Olive oil, as needed
Kosher salt
4 fudgy soft-boiled eggs, peeled and halved
Lime wedges, for serving

Steps:

  • Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
  • While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
  • Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
  • When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
  • Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
  • Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
  • Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP



Sunny's Spicy Ranch Grilled Chicken Salad Wrap image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 wraps

Number Of Ingredients 13

2 chicken breasts, butterflied
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup hot sauce
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 carrots, peeled and cut into 4 long spears
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1 tablespoon olive oil
1 head crisp leafy lettuce, rinsed and shredded
1/2 cup Hidden Valley® Original Ranch® Dressing
2 tablespoons hot sauce
4 8-inch tortillas or sandwich wraps, warmed to make flexible

Steps:

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  • Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

GRILLED LIME CHICKEN (SANDWICH, SALAD, WRAP OR MAIN DISH)



Grilled Lime Chicken (Sandwich, Salad, Wrap or Main Dish) image

Make and share this Grilled Lime Chicken (Sandwich, Salad, Wrap or Main Dish) recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons salt
1/2 tablespoon black pepper
1/2 tablespoon onion, dehydrated
1/4 tablespoon garlic, dehydrated
1/4 tablespoon red pepper, crushed
1/4 tablespoon thyme, dried
1/4 tablespoon rosemary, dried
1/4 tablespoon coriander, dried
1/4 cup fresh lime juice
3 -4 tablespoons seasoning, blend (see recipe above and adjust to taste)
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 lbs boneless skinless chicken breast halves

Steps:

  • Mix together seasoning blend; set aside.
  • Mix lime juice, seasoning blend, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
  • Serving Suggestions:.
  • Grilled Chicken: Serve along side your favorite vegetable.
  • Chicken Club Sandwiches: Serve grilled chicken on toasted buns with Cheddar cheese, cooked bacon, tomato, lettuce and ranch dressing.
  • Chicken Wrap: Place grilled chicken on a warmed flour tortilla layering with choice of additions, such as grilled sweet bell peppers, grilled onions, Cheddar cheese, etc. and choice of sauce or mayo. Gently roll until tortilla is completely wrapped around the filling.
  • Grilled Chicken Salad: Place grilled chicken on top mixed salad greens, cherry tomatoes, red onions, etc. topping with dressing and Cheddar cheese.

GRILLED LIME CHICKEN



Grilled Lime Chicken image

Make and share this Grilled Lime Chicken recipe from Food.com.

Provided by HappyBunny

Categories     Chicken Breast

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup fresh parsley, Chopped
1/2 teaspoon grated lime zest
1 cup dry white wine or 1 cup chablis
1/2 teaspoon pepper, Freshly ground
2 tablespoons lime juice
6 chicken breast halves (6 (4 oz each) skinned, boned chicken breast halves)

Steps:

  • Combine all ingredients except chicken in a shallow baking dish.
  • Add chicken, turning to coat.
  • Cover and marinate in refrigerator for 1 day.
  • Remove chicken from marinade, reserving marinade.
  • Coat grill rack with Pam, place rack on grill over med-hot coals.
  • Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.

GRILLED CHICKEN SALAD SANDWICH



Grilled Chicken Salad Sandwich image

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

Provided by Erin Noel

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 4

Number Of Ingredients 12

1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 large red leaf lettuce leaves
1 ripe tomato, sliced

Steps:

  • Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
  • Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g

GUACAMOLE CHICKEN SALAD SANDWICHES



Guacamole Chicken Salad Sandwiches image

Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 14

1 rotisserie chicken, skin removed, cubed
2 medium ripe avocados, peeled and mashed
3/4 cup pomegranate seeds
6 green onions, chopped
8 cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
20 slices multigrain bread, toasted

Steps:

  • In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.

Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

¼ cup finely chopped fresh cilantro
1 clove garlic, minced
¼ jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 ½ teaspoons salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon sea salt
⅛ teaspoon chipotle chile powder
1 tablespoon fresh lime juice
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon minced garlic
½ cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

Steps:

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

GRILLED LIME CHICKEN



Grilled Lime Chicken image

A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper

Steps:

  • Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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