Spicy Chicken Sandwiches with Garlic-Lime Mayo
Tags: Chicken Dinner Marinade Morning Prep
Yield: 4
- 1/4 cup reduced-fat mayonnaise
- 1 teaspoon fresh lime juice
- 1 garlic clove, minced
- 3 tablespoons hot pepper sauce (such as Red Hot)
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
- 2 large edd whites, lightly beaten
- 4 (3 oz.) chicken cutlets
- 4 1/2 oz. baked tortilla chips (about 6 cups)
- 1 tablespoon olive oil
- 4 (2-ounce) Kaiser rolls, split
- 4 lettuce leaves (optional)
- fries
- queso
- guacamole
- To prepare mayo, combine mayonnaise, lime juice, and garlic in a small bowl.
- To prepare chicken, combine hot pepper sauce, oregano, salt, and egg whites in a large zip-top plastic bag. Add chicken cutlets to bag; seal bag, turning to coat. Marinate in refrigerator for at least 2 hours, turning bag occasionally.
- Place tortilla chips in a food processor; process 1 minute or until ground. Place chips in a shallow dish.
- Working with 1 cutlet at a time, remove chicken from bag; discard marinade. Dredge chicken in ground chips.
- Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add chicken to pan; cook 4 minutes on each side until browned and done.
- Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 1 lettuce leaf (optional) and 1 chicken cutlet; cover with roll tops.
