Makes 2 sandwiches Ingredients:
  • 4 skinless, boneless chicken breast tenderloins
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • Dash of freshly ground black pepper
  • 4 slices Village Hearth Light Wheat bread
  • Leaf lettuce
  • Tomato slices
  • Avocado slices
  • Red onion slices
  • Cilantro mayo, recipe follows
Directions In a large bowl or re-sealable plastic bag, mix together lime juice, olive oil, water, garlic, salt, chili powder, cumin and pepper. Add chicken and marinade for a minimum of 30 minutes or up to 8 hours. Preheat oven to 400°. Place chicken and marinade in a shallow baking dish. Bake uncovered for 15 minutes, or until juices run clear and internal temperature reaches 165°. Baste every 5 minutes during cooking. Spread approximately 2 tablespoons cilantro mayo, or to taste, on 2 bread slices. Top each with two chicken tenderloins, onion, tomato, avocado, lettuce leaf and remaining bread slice.  
Cilantro MayoMakes about 2 cups Ingredients
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon finely minced garlic
  • ½ teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 1 cup fresh cilantro leaves, finely chopped
  • 1 cup olive oil mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Directions In a medium sized mixing bowl, blend all ingredients together. Cover and chill for at least one hour to blend flavors. Refrigerate for up to a week.