| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red onion, cut into 4 slices |
| 1 |
|
Tomato, cut into 4 slices |
| 6 |
T |
Fresh lime juice |
| 1/4 |
c |
Chopped fresh cilantro |
| 4 |
ds |
Red pepper sauce, up to 10 |
|
|
Salt and cracked black |
|
|
pepper |
| 3 |
T |
Chili powder |
| 1 |
T |
Cumin |
| 1 |
T |
Cracked black pepper |
| 4 |
|
Boneless, skinless |
|
|
chicken-breast halves 1 |
|
|
1/4 lb. |
|
|
Salt |
| 8 |
|
Sourdough bread |
|
|
1/2-inch-thick |
| 1/4 |
c |
Mayonnaise |
|
|
Assorted baby lettuces |
INSTRUCTIONS
Heat grill. Make Smoky Red-Onion Salsa: Grill onion and tomato slices
2 minutes per side. Chop coarsely and transfer to bowl. Stir in
remaining ingredients. Makes 2 cups. Combine chili powder, cumin and
pepper in small bowl. Rub all over chicken. Sprinkle with salt. Grill
chicken over medium-hot heat until cooked through, 4 to 5 minutes per
side. Grill bread until golden, 30 to 60 seconds per side. Top 4 bread
slices with mayonnaise, lettuces, chicken, then salsa. Top with
remaining bread. PER SERVING Calories 440 Total Fat 15 g Saturated Fat
2 g Cholesterol 91 mg Sodium 544 mg Carbohydrates 37 g Protein 39 g
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998
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