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Spicy Chicken Sandwiches with Cilantro-Lime Mayo


Spicy Chicken Sandwich

These spicy chicken sandwiches are the perfect taste of comfort food without the guilt that usually goes along with it.


For the mayonnaise

  • 1/4 Cup reduced-fat mayonnaise
  • 2 Tablespoons chopped cilantro
  • 1 Teaspoon fresh lime juice
  • 1 clove garlic, minced

For the chicken

  • 1/4 Cup egg substitute
  • 3 Tablespoons hot sauce
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon salt
  • Two 6-ounce skinless, boneless chicken breast halves
  • 6 Cups baked tortilla chips
  • 2 Tablespoons olive oil

For the sandwich

  • Four 2-ounce Kaiser rolls, split
  • 12 thin slices red onion slices
  • 4 lettuce leaves


For the mayonnaise

Combine all of the ingredients until evenly mixed. Set aside. 

For the chicken

Combine the egg substitute, hot sauce, oregano and salt in a large Ziplock bag. Cut the chicken breasts in half horizontally to make 4 cutlets. Add the chicken to bag and seal. Marinate in the refrigerator for 2 hours or up to 8 hours, turning the bag occasionally.

Place the tortilla chips in a food processor and process until ground, about 1 minute. Place the ground chips in a shallow dish.

Working with 1 cutlet at a time, remove the chicken from marinade, allowing excess to drip off. Coat the chicken completely in the ground chips. Set aside. Repeat procedure with remaining the chicken and chips.

Heat a large nonstick skillet over medium heat. Add the oil to pan, swirling to coat. Add chicken to pan and cook until well browned and cooked through,about 3 minutes. 

For the sandwich

Spread the mayonnaise evenly over the cut sides of the rolls. Layer the bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet. Top with the top halves of rolls and serve.