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Ingredients
0.3 teaspoon pepper black freshly ground
1 pound chicken breast tenders
2 tablespoons rum dark
1 tablespoon mint leaves fresh minced
3 tablespoons mint leaves fresh minced
1 garlic clove crushed
1 teaspoon ground cumin
4 leaf lettuce leaves red
1 tablespoon juice of lime fresh
3 tablespoons juice of lime fresh
0.3 teaspoon lime rind finely grated
0.3 cup mayonnaise reduced-fat
0.3 teaspoon salt
1 teaspoon serrano chile with seeds) minced
8 ounce rolls french halved
1 teaspoon sugar
8 slices tomatoes (1/4-inch-thick)
1 inch vidalia sweet
Equipment
bowl
whisk
grill
ziploc bags
Directions
To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag.
Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.
Prepare grill.
Remove chicken from bag; discard marinade.
Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender.
Remove from grill; sprinkle chicken with salt and pepper.
Grill roll halves, cut side down, until lightly toasted, about 1 minute.
Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.
