Chicken Torta with Cilantro Lime Mayo
This is a great Chicken Torta combo to keep in mind for quick meals. Fresh avocado and plenty of Cilantro Lime sauce will turn it into one of the best sandwiches you'll ever have.
- 2 chicken breasts
- 3-4 sandwich rolls
- 1 avocado
- 1 tablespoon butter
- cheese (optional)
- pickled jalapenos (optional)
- tomatoes (optional)
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1 tablespoon ground New Mexican chili (optional)
- 1 teaspoon ancho chile powder (optional)
- 1/2 cup mayonnaise
- 15-20 sprigs cilantro
- 1 lime
- 1 garlic clove
- 1/4 jalapeno
- pinch of salt
- freshly cracked black pepper
- Preheat the oven to 450F. Add 1 tablespoon of butter to a baking dish and put it in the oven for a minute or so to melt the butter. Dredge the chicken breasts in the butter and season each side liberally with your choice of seasoning (I used salt, black pepper, ground New Mexican chili and ancho chili powder).
- Bake chicken for 15 minutes or until the center is no longer pink. Once cooked, cover with foil and let rest for a few minutes before serving.
- In a blender or food processor add the following ingredients: 1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper. Combine well and take a taste, adding more lime or cilantro if necessary.
- I usually tear out and discard the inner portion of the sandwich rolls and then put them in the oven for the last few minutes of the chicken bake.
- To build the sandwiches, each roll gets chicken, fresh avocado slices, and plenty of the Cilantro Lime sauce. Additional fixings include cheese, pickled jalapenos, tomatoes, and lettuce.
Add 1 tablespoon of butter to a baking dish and put it in the oven for a minute or so to melt the butter. Dredge the chicken breasts in the butter and season each side liberally with your choice of seasoning (I used salt, black pepper, ground New Mexican chili and ancho chili powder). Bake chicken for 15 minutes or until the center is no longer pink.
Once cooked, cover with foil and let rest for a few minutes before serving. In a blender or food processor add the following components: 1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper.
Combine well and take a taste, adding more lime or cilantro if necessary. I usually tear out and discard the inner portion of the sandwich rolls and then put them in the oven for the last few minutes of the chicken bake.
To build the sandwiches, each roll gets chicken, fresh avocado slices, and plenty of the Cilantro Lime sauce. Additional fixings include cheese, pickled jalapenos, tomatoes, and lettuce.
