Ingredients

The following ingredients have 4 Servings
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons lime juice
  • 5 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 1 egg, lightly whisked
  • 3 tablespoons buffalo sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 (8 oz each) boneless chicken breasts
  • 4 1/2 ounces tortilla chips (about 6 cups)
  • 2 tablespoons olive oil
  • 4 Kaiser rolls
  • red onion slices
  • torn lettuce leaves

Instruction

  • In a small bowl, combine the mayonnaise, Greek yogurt and lime juice and stir until smooth. Stir in the cilantro and garlic. Cover and refrigerate until needed.
  • Combine the egg, buffalo sauce, oregano and salt in a gallon sized ziplock bag. Cut the chicken breasts in half horizontally, making 4 thinner pieces of chicken. Add them to the bag and seal. Refrigerate for 2 to 8 hours, turning the bag occasionally.
  • Place the tortilla chips in a food processor and process until crumbs. Place in a shallow dish.
  • Working with one piece of chicken at a time, remove from the marinade and allow any excess marinade to drip off. Coat the chicken in the crushed tortilla chips. Set aside and continue with the remaining chicken.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 3 minutes, then turn and cook the second side until the chicken is cooked through, about 3 more minutes.
  • To serve, spread the Cilantro-Lime Mayo on the bottom of each of the rolls. Top with red onions, lettuce, and a piece of chicken. Spread some more of the mayo on the top half of the roll and place on top of the chicken.