Review: Go Green Chicken Sandwiches

by Cate on May 11, 2008

chickensammies_250.jpgIn actuality, these are really called Go Green Chicken Sammies, but as much as I might like Rachael Ray, some of her names are a little too cutesy, even for me.  So these are henceforth called sandwiches, thankyouverymuch.  Whatever you call them, they are delicious and made for a perfect weeknight meal in the already-gone warm weather we were having last week. 

They were featured in the May 2008 issue of Rachael Ray’s magazine, Every Day with Rachael Ray.  I made a few slight changes along the way, and would definitely make them again.  Easy, healthy, pretty light and on the table in 30 minutes or less (skipping the 30 minutes of marinating).  Mmmm, mmmm, good.

Go Green Chicken Sammies Sandwiches
Recipe courtesy of Every Day with Rachael Ray, May 2008

1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
4 deli slices pepper jack cheese
2 avocados
1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeño chiles, seeded and finely chopped (I skipped)
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce (I skipped)
Tortilla chips, for serving
A few slices of cooked, crispy bacon

1. In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes (I skipped the marinating).
2. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.
3. In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.
4. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

Serves 4.

Cate’s Notes:  I added crispy bacon as an additional topping, along with sliced red onions.

Photo courtesy of Rachael Ray’s website, because my picture sucked.

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{ 10 comments… read them below or add one }

Maria May 12, 2008 at 5:04 am

Those cutsey names irritate me. I like her recipes though.


Abbey May 12, 2008 at 12:38 pm

You had me at cilantro, scallions, and thyme!

Yu-um! I may have to make this for dinner this week!


sharon May 12, 2008 at 2:18 pm

Yum-O!! Just kidding. Well, no those do look delicious & I love Rachael, but some of her Rachael-isms drive me crazy too :)


pam May 12, 2008 at 7:54 pm

That sandwich looks great! I tried a Rachael recipe today also. Her show drives me crazy, but I do like searching her recipes on line.


Nosaby May 12, 2008 at 9:02 pm

This sounds fantastic. Can’t wait to try it.


Vanessa Druckman May 12, 2008 at 11:03 pm

Cate – what a delicious site. I have bookmarked you and plan to come back often. I can’t believe how good something like bacon candy looks and sounds! Thanks for your comment – I sense that you’re going to be a breath of fresh air in our weekly menus.


Amy May 16, 2008 at 10:35 am

I tried these last week and liked them. Not loved but liked.
One quick thing though- this recipe does NOT take 30 min. The chicken has to marinate for at least 30! Rachael, I love you, but that this recipe is a 30 min meal is such a lie. Oh well, at least its a new way to try checken, even if it is in a 60 min meal instead.


Cate May 16, 2008 at 10:40 am

Amy, right you are. I skipped the marinating part (who has time on the weeknights?) and updated the recipe. In her defense, because this was in her magazine, not her Food Network show, I don’t think it was meant to be a 30 minute recipe (assuming you marinated the chicken).


Jessica June 15, 2008 at 2:07 am

I have made these sammies twice and they are so delicious! Worth all the work and worth the time to marinade. By the time you make the pico/guac, the chicken will have had time to do it’s thing. Rachel’s recipes have never steered me wrong. Happy cooking!


Tony November 17, 2008 at 1:13 pm

What makes these sandwiches “green”? It does sound delicious, i just wondered if there was anything environmentally friendly about it or just topped with yummy green items?


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