AMAZING Southwest Chicken Cilantro lime Mango Grilled Chicken Sandwiches

MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno Chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle Chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
lime juice 2 tablespoons fresh


16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
~Preheat an outdoor grill for medium-high heat.
~Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
~Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Chicken Katsu

I got this recipe from a Polynesian website. Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. These delectable deep fried chicken pieces with a side of dipping sauce can fulfill a good meal and is sure to please even the pickiest eaters. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni Salad

Chicken Katsu

5 lbs of chicken thighs (deboned)

2 eggs (beaten)

Panko bread crumbs

or substitute with

corn flake crumbs
oil (for deep frying)


Katsu Sauce

• 1/3 cup of ketchup
• 1/4 cup of shoyu or soy sauce
• 1/4 cup of sugar
• 2 teaspoons of Worcestershire sauce
• 1/4 teaspoon of red pepper (ground)

Procedure for Chicken

1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat.
Lightly pound to 1/2 inch thickness

2. Dip, not soak, the chicken into the egg batter.

3. Lay the chicken in the Panko or cornflake crumbs and be sure to coat them.

4. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.

5. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.

6. Cut into slices and serve on a bed of lettuce or cabbage.

Procedure for Sauce

1. Pour the ingredients needed to make the sauce into a pot.

2. Mix together and bring the mixture to a boil.
Serve on side as a dip for chicken or lightly spooned over chicken.

Lion House Chicken Salad Sandwiches

Serves: 4-6
8 ounces Cream cheese, softened
1/3 cup green pepper, diced
1 ½ cup mayonnaise
3 Tbsp green onions
3 Tbsp Milk
1 tsp Dried Mustard
1 tsp Lemon Juice
1/2 tsp salt
3 cups chicken, diced
1/2 tsp pepper
1/3 cup red pepper, diced
1/3 cup slivered almonds
Alfalfa sprouts
Beat Cream cheese, mayo, and milk and lemon juice until smooth. Stir in Chicken, peppers, onion, mustard, salt and pepper. Refrigerate, and spoon onto pita bread or croissants. Add a little alfalfa sprouts inside pita bread or croissants.

Yummy Honey Chicken Kabobs

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.