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chicken sandwich topped with pico de gallo, cheese and avocado
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Mexican Chicken Sandwich

Why not take the flavors from your favorite Mexican recipe and turn it into a sandwich! My Mexican Chicken Sandwich is such an interesting twist to a familiar recipe.  This sandwich has the same great toppings like pico de gallo, cheese and avocado on top of a chicken breast that’s been marinated and breaded with crushed tortilla chips.  Yum!
Prep Time15 minutes
Cook Time15 minutes
marinate2 hours
Course: Main Course
Cuisine: Mexican
Keyword: breaded chicken, chicken sandwich, mexican, sandwich
Author: Bobbie Blue

Ingredients

Marinade

  • 2 tablespoons olive oil
  • juice of 1 lime
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon paprika
  • teaspoon garlic powder
  • teaspoon onion powder
  • teaspoon cayenne pepper
  • teaspoon cumin
  • 2 tablespoons chopped fresh cilantro

Aoli

  • cup greek yogurt
  • 2 tablespoons low fat mayo
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon hot sauce
  • juice of half a lime

Chicken

  • 4 boneless skinless chicken breast cut into cutlets*
  • 1 heaping cup tortilla chips
  • 8 slices cheddar cheese
  • 1 avocado thinly sliced
  • 1 cup pico de gallo, drained
  • package hamburger buns

Instructions

Prepare and marinate chicken

  • First trim chicken of any fat and slice through horizontally to make chicken cutlets. Place chicken in large bowl. You should have 8 pieces. Set aside
  • In small bowl mix all marinade ingredients together and pour over chicken. Toss to coat making sure all chicken is evenly coated. Place chicken in refrigerator to marinate for 2-4 hours.
  • While chicken is marinating prepare breading by pulsing tortilla chi chips in food processor until you have a fine crumb. It will take several large handfuls. Set aside.
  • Prepare aoili by mixing together mayo, Greek yogurt, cilantro, and lime juice. Place in refrigerator until ready to serve.

Sauté Chicken

  • Heat large skillet on medium high heat. While skillet is heating, bread each piece of chicken in ground tortilla chips. Add 2 tablespoons of olive oil, wait until oil is hot. Test with crumb to make sure it is sizzling before adding chicken cutlets.
  • Working in batches cook chicken on each side for 4-5 minutes per side. Chicken should be no longer pink or 165 degrees with meat thermometer.
  • After chicken is cooked assemble your sandwich with cheese, avocado slices, pico and a aioli.

Notes

If this is too carb heavy you can make this a bunless sandwich and turn your chicken into an amazing salad!  I do this trick often when watching my carbs!
*If you need instructions on how to cut chicken breast into cutlets see my post on Marinated Grilled Chicken with Blackberry Salad.   I give step by step instructions on how to prepare clean and prepare chicken breast.