Grilled Chicken Sandwich and Jicama Slaw

Cumin-marinated chicken topped with pepper jack cheese, bacon, jalapeño jicama slaw, avocado ranch dressing and chipotle mayonnaise on ciabatta

By: Ernest Servantes, Signature Chef

Prep Time: 1 hr 20 min
Cook Time: 16 min

RECIPE
REVIEWS (1)

Servings:

Yield: 4 Servings

Ingredients:

4 ciabatta rolls, split
4 boneless, skinless chicken breast halves (about 4 ounces each)
8 slices tomato
1 cup shredded lettuce
4 slices pepper jack cheese
8 slices of cooked bacon

Marinade for Chicken
¾ cup olive oil
3 tablespoons fresh lime juice
5 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons lemon pepper
2 teaspoons onion powder
2 teaspoons paprika
¾ teaspoon salt

Avocado Ranch Dressing
1 cup prepared ranch dressing
½ cup chopped, peeled avocado
1½ tablespoons chopped chipotle peppers in adobo
¾ teaspoon chopped jalapeño pepper

Jalapeño Jicama Slaw
¼ cup mayonnaise
2 tablespoons chopped cilantro
2 tablespoons chopped jalapeño peppers
1 tablespoon lime juice
1 teaspoon sugar
¼ teaspoon apple cider vinegar
¾ teaspoon ground cumin
Dash of salt
Dash of ground black pepper
2 cups finely shredded green cabbage
2 tablespoons shredded, peeled jicama
¼ cup thinly sliced red onions

Chipotle Mayonnaise
1 teaspoon lime juice
¼ cup mayonnaise
1 teaspoon fresh, chopped cilantro
1 teaspoon minced chipotle peppers in adobo juice (canned)

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Marinade for Chicken: Mix olive oil, fresh lime juice, chili powder, ground cumin, garlic powder, lemon pepper, onion powder, paprika and salt in small bowl until well blended.
Avocado Ranch Dressing: Place prepared ranch dressing, avocado, chipotle peppers in adobo, cilantro and jalapeño pepper in bowl of food processor; cover. Process until smooth. Refrigerate until ready to serve.
Jalapeño Jicama Slaw: Mix mayonnaise, cilantro, jalapeño peppers, lime juice, sugar, apple cider vinegar, ground cumin, salt and ground black pepper in large bowl until well blended. Add green cabbage, jicama and red onions; toss to coat well. Refrigerate until ready to serve.
Chipotle Mayonnaise: In a mixing bowl, combine all ingredients. Mix until well blended. Refrigerate until ready to serve.
Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat for 6 to 8 minutes per side or until cooked through, turning occasionally. Toast rolls, if desired.
Sandwich Build: Spread Chipotle Mayonnaise on heel of each roll. Top each with grilled chicken breast, 1 cheese slice, 2 slices of bacon, Jalapeño Jicama Slaw and 2 tomato slices. Spread Avocado Ranch Dressing on crowns of rolls. Place on top of sandwiches.