Paper Palate

In 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 under 30 minutes.  Mmmm, mmmm, good.

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

2 tablespoons extra-virgin olive oil (EVOO)
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.
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.