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Gravel & Dine

Mexican Chicken Salad Sandwiches

A Mexican twist on the standard chicken salad piled high on a croissant. Make this an even quicker meal by using a rotisserie chicken and shredding the meat instead of grilling chicken, feel free to leave the corn raw if you go that route. Adjust the amount of veggies to your liking. If you make extra or make this ahead, keep dressing separate and combine with other ingredients when ready to serve.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: &amp, Burgers, Sandwiches, Wraps
Ingredients Method

Ingredients
  

  • ¾ c mayo I like Hellman’s light
  • ¼ c green enchilada sauce
  • 2 T taco seasoning
  • 1 3.5 oz can green chilies, drained
  • 1 lime juice of
  • 2 boneless skinless chicken breasts, pounded thin
  • Taco seasoning or other Mexican style seasoning for sprinkling on chicken
  • 2 ears of sweet corn
  • 1/3 c green pepper finely diced
  • 1/3 c red onion finely diced
  • ¼ c cilantro chopped
  • 4 large sandwich size croissants

Method
 

  1. Whisk together the mayo, enchilada sauce, taco seasoning, green chilies, and lime juice in a bowl and set aside.
  2. Preheat grill to medium high.
  3. Lightly pound chicken to an even thickness. Season both sides generously with taco seasoning.
  4. Grill chicken for about 4 minutes per side until it reaches 165 degrees.
  5. Grill corn for about 8 to 10 minutes until lightly charred, turning frequently.
  6. Remove both corn and chicken from the grill and allow to cool.
  7. Strip kernels from corn cobs and place in a large bowl.
  8. Dice chicken into small pieces (I did slightly larger than the onion and pepper) and add to bowl with the corn.
  9. Add green pepper, onion and cilantro to the corn and chicken. Pour dressing over the chicken and veggies and fold together until combined.
  10. Serve on a croissant.