Mojito Salad or Sandwich
|Low fat mayonnaise||1⁄4 Cup (4 tbs) (Best Foods or Helman's)|
|Grated lime zest||1⁄2 Teaspoon|
|White sugar/1 paket of splenda||1 Teaspoon|
|Serrano pepper||1 , minced with seeds|
|Fresh mint||1⁄4 Cup (4 tbs), minced|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Boneless skinless chicken breasts||4 Pound, pounded thin|
|Vidalia onion slices/Walla walla onions||4 (1/4 inches thick)|
|Black pepper||1⁄2 Teaspoon|
|Tomato||1 Large, sliced|
|Red lettuce||8 (tossed mixed baby greens from the garden)|
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.
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.