Chipotle Chicken Salad Sandwich

Chicken salad with cumin rubbed chicken with cilantro mayonnaise, bacon, celery and chipotle peppers served on whole wheat toast topped with sliced avocado and pickled red onions

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 8 hrs 30 min
Cook Time: 8 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

8 slices toasted whole wheat bread
16 slices avocado

Grilled Cumin Chicken Breast (for Chipotle Chicken Base)
2¼ tablespoons canola oil
1 1/8 teaspoons minced garlic
2 teaspoons chopped cilantro leaves
1½ tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
12.5 ounces boneless, skinless chicken breasts (about 4 chicken breasts)

Cilantro Lime Mayonnaise (for Chipotle Chicken Base)
2½ teaspoons lime juice
¾ cup mayonnaise
1¼ teaspoons chopped cilantro leaves

Chipotle Chicken Salad Base
6 slices of cooked bacon, cut into small pieces
1½ teaspoons diced celery
2 tablespoons minced chipotle peppers
3 tablespoons minced cilantro leaves
¾ cup Cilantro Lime Mayonnaise

Marinade for Pickled Red Onions
1 small onion, cut into julienne strips
1 small habanero chili
1/8 teaspoon salt
Dash of dried Mexican oregano
2 teaspoons vinegar
1 tablespoon lime juice

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Grilled Cumin Chicken Breast (for Chipotle Chicken Base): In a large mixing bowl, combine canola oil, garlic, cilantro leaves, lime juice, cumin, chili powder, salt and pepper. Mix until well blended. Add chicken breasts (about 4 chicken breasts). Toss to evenly coat. Keep refrigerated for 2 hours to marinade. Drain and discard excess sauce before cooking. Grill chicken on both sides until well marked. Finish baking in a 375°F oven for 15 minutes and temperature reaches 165°F. Cool quickly under refrigeration. Keep refrigerated until ready to use.
Cilantro Lime Mayonnaise (for Chipotle Chicken Base): In a mixing bowl, combine lime juice, mayonnaise and cilantro leaves. Mix until well blended. Keep refrigerated until ready to use.
Chipotle Chicken Salad Base: In a mixing bowl, combine cooked cumin chicken, cooked bacon cut into small pieces, celery, chipotle peppers, cilantro leaves and Cilantro Lime Mayonnaise. Mix until well blended. Keep refrigerated until ready to use.
Marinade for Pickled Red Onions: Cut onions into julienne strips. Cut stems from habanero chilies. Cut slit in the end of each chili opposite the stem. Place cut onions in a mixing bowl. Add salt and a dash of dried Mexican oregano. Toss gently to evenly coat. Place seasoned onions and cut habanero chilies in a 2 quart metal stock pot. Pour vinegar and lime juice over onions and cover. Keep refrigerated for 8 hours to marinade in stock pot. Drain and discard excess sauce before cooking.
Toast each slice of bread.
Sandwich Build: For each sandwich, place 1 slice whole wheat toast on a flat work surface. Spread 2/3 cup chicken bacon chipotle salad on one slice of toasted bread. Place 4 slices avocado on top of chicken salad. Place 1 tablespoon Pickled Red Onions on top of avocado. Top onions with 1 slice of toasted bread. Cut in half.