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Mexican Style Chicken Sandwiches with Homemade Salsa

Posted Mar 10 2011 8:00am

Some nights, you just want a chicken sandwich. With cheese on it.

(If you are a vegetarian, this recipe would be fantastic with tofu or tempeh. Trust me, I’ve tried it).


This week, I have been eating all things Mexican!

  • My homemade salsa (it is crack)
  • Avocado (DUH)
  • Pepper jack cheese (new addiction)
  • Cilantro

As stated above, I made some fresh salsa a few days ago and it’s so good that I have been eating it with a spoon straight from the jar. I normally only do that with nut butter , but I will make an exception. For now…

Yeah, it’s that good.


I also picked up some pepper jack cheese that I swear is laced with some kind of addictive drug. I purchased a block three days ago and the wrapper is already in the trash ;)

That can’t be a good sign…


  • 4  (4-6ounce) boneless, skinless chicken breast halves (preferably organic)
  • 1  garlic clove, minced
  • 1/2  tsp  ground cumin
  • 1/2  tsp  chili powder
  • 1/8  tsp  ground red pepper
  • 1 TBS lime juice
  • Homemade salsa (recipe follows)
  • 4 whole wheat buns
  • 6 ounces of pepper jack cheese, thinly sliced


  1. In a small bowl, stir together garlic, cumin, chili powder, ground red pepper, and lime juice.
  2. Rub mixture on chicken.
  3. Refrigerate chicken for 30 minutes to an hour to marinate.
  4. Preheat a grill to medium high heat.
  5. Grill 5 minutes on each side or until cooked through. Top with cheddar cheese and salsa.
  6. Serve hot on whole wheat buns.


  • 2 cans (14.5 oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 TBS fresh lime juice
  • 1/2 tsp sea salt
  • 2 fresh jalapeño (or serrano chiles), seeded, finely chopped


  1. In medium bowl, stir together all ingredients.


Best. Sandwich. Ever.

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