Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches Recipe - Allrecipes.com
Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches Recipe
12 Photos
Amazing Southwest Chicken Sandwiches
These sandwiches are showstoppers, infused with the flavors of the Southwest. See more
  • READY IN ABOUT hrs

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Recipe by  

"This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 sandwiches Change Servings
ADVERTISEMENT
  • PREP

    1 hr 20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

Directions

  1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  5. Preheat an outdoor grill for medium-high heat.
  6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2008

for flavor, this recipe definitely gets five stars, but for the complicated and time consuming directions I'm only going to give it four. Just mix the mangoes in with the salsa and instead of grilling the entire sandwhich just grill the bread alongside everything else. This recipe is also really good with fish, especially ahi. I also added wasabi to the mayo ( I used veggie mayo) and it was really yummy!

 
Most Helpful Critical Review
Aug 15, 2007

I haven't yet cooked this recipe. However when I went to Washington state on vacation they made something similar with fish in which they added mangoes and pineapple pieces. I can't wait to try the recipe.

 
Jun 23, 2008

This is a lot of work, but worth it. My wife had serious doubts about it when I was working, but she loved it when we were done. I want to try it as a wrap or as a quesadilla with the mango on top maybe. Pretty messy to eat too. I will use the marinade for chicken often. I made it a second time as a filler during a rib cookoff and this time I made it as a quesadilla. It worked great and got rave reviews. Everyone liked it better than any of the ribs. The tortillas were a lot easier to work with than the french bread. The lime-mayo helped hold it all together.

 
Apr 21, 2008

Well! I made this recipe as sort of challenge from friends from the Recipe Exchange (hi!) - we were all a bit intimidated by the ingredient/instruction list. This sandwich is delicious and COULD be really easy to make, but is a bit complicated as written. I will make this again, because the flavor is excellent, but I think I will make a chicken salad with most of the ingredients, skip the mayo and the cheese, and serve it cold on toasted french bread. Thanks for the recipe - great idea! ;)

 
Apr 22, 2008

Yum, yum, yum!! Great blending of flavors, awesome southwestern style, can't go wrong with this sandwich! Pet peeve warning: Why, oh why do people rate recipes that they haven't tried yet? Why do they substitute ingredients and cooking methods and then complain that it isn't what they thought it should be? This is a wonderful recipe and should be acknowledged as such. Rant is done. :)

 
Jun 08, 2008

This was SO good. I am always wary of fruit/meat dishes, but I had some extra mangoes so I decided to try it. I agree with other reviews, put the mangoes in with the salsa. Instead of bread, I wrapped everything in a tortilla and put them on the grill so the cheese was melted and the tortillas were crispy.

 
Apr 28, 2008

I wanted to try this when I first saw it, but then I got a bit carried away with my AR friends and realized it's a bit complicated! My approach to complicated recipes like these is to do things in stages, so I marinated the chicken and made the salsa yesterday. Then I grilled the chicken and cut the mango today. I didn't grill the veggies or make the mayo. I don't like mayo and while I like grilled veggies, I didn't think this sandwich needed it. After eating it, I really like it, although the salsa isn't the type of salsa that's my favorite. I also think it is very complicated and as SunnyB suggested it would be a good salad. I love the mango with the chicken. Thanks!

 
Jan 25, 2012

I am the recipe submitter. I use a food processor and one of those chopping gadgets to do most of the complicated prep work and I prep all of the veggies at the same time. It goes quicker than you think with these tools. I usually bake the bread the day before. If I need to save time I buy the Dole mango strips in the jar from the produce section and buy the stores french loaves and already sliced cheese from the deli. Red pepper and onions are cut into strips like for fajitas and grilled in a veggi grill basket. They can also be broiled in the oven. The key is to get that caramelizing around the edges of the vegetables.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 1292 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Amazing Southwest Chicken Sandwiches

These sandwiches are showstoppers, infused with the flavors of the Southwest.

Slow Cooker Cilantro Lime Chicken

Tender shredded chicken makes a 5-star filling for tacos and enchiladas.

Beer Lime Grilled Chicken

This tangy summer chicken has so much flavor (and so little fat).

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States