Grilled Honey Lime Chicken Sandwiches

Its been awhile. I have been cooking, but apparently stink at posting that. I'm in the process of moving, so cooking hasn't been a top priority just now.

I did however, manage to cook up a feast last night.

Grilled Honey Lime Chicken Sandwiches
Courtesy of Rachael Ray
Serves 4

• 1 lime, juiced
• 2 T honey
• 1 rounded tsp cumin (I didn't use cumin - not a big fan. I did, however, use some coriander instead. YUM!)
• A handful cilantro, finely chopped, about 1/2 tablespoons
• 2 T extra-virgin olive oil, canola, or corn oil
• 4 (6 to 8-ounce) boneless skinless chicken breast (I used chicken cutlets because that's what I had on hand)
• 1 tsp grill seasoning blend or coarse salt and pepper
• 4 crusty rolls, split

Toppings: lettuce, tomato, red onion, and sliced avocado
I am not a big fan of these toppings so I bought a bag of cabbage slaw mix and used that. I gotta tell you people....that ROCKED the CASBAH! So crunchy and yummy.

Cilantro Mayo: My own invention and not part of the recipe. But I love cilantro, like mayo - so why not put them together.
A handful of cilantro chopped
2 T or so of mayo, and a squeeze of 1/2 a lime.
Mix those bad boys together and spread on your rolls.
You won't be disappointed.

Directions for chicken:
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. (I just added the grill seasoning to the bowl with the other ingredients.
Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on a grill (Indoor or electric) 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms.

Top with either the recommended toppings, or my cabbage idea.

Chef Notes: I think this would be excellent in tortillas too. In fact, my dinner guest (no nothing serious, just a good GalPal from years gone by) suggested mixing the cilantro and lime in sour cream instead of mayo for the tortillas. I'm drooling just thinking about it.

What did I serve on the side you ask?
Well, a broccoli salad of course. This salad as a number of variations that I add, but this is what I did last night. BTW - it holds up GREAT for a round two should you make too much and have left overs. Like you would if you were me, but you're not...I'm just sayin...

Broccoli Salad
Enough broccoli florets for how many people you're serving
Handful of shredded cheese of some sort (I used cheddar last night because that's what I had on hand)
Sprinkle of bacon bits
Handful of raisins, cranraisins, or anything like that.
I usually, but didn't last night, add a chopped apple or walnuts to this too.

Dressing: Simple Dijon Mustard vinaigrette: 1T Dijon, 1T sugar, 2T olive oil, 2T Rice vinegar (or any vinegar you like), minced a small onion or can use a shallot (which is better but I didn't have any of those.) Shake and pour over salad.