Best 5 South Of The Border Chicken Sandwich Recipes

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Embark on a culinary journey to the flavors of the Southwest with our guide to creating the ultimate South of the Border Chicken Sandwich. Discover tantalizing recipes that burst with Mexican-inspired taste, combining the savory warmth of spices, the vibrant freshness of cilantro, and the tangy zest of lime. Whether you prefer crispy fried or juicy grilled chicken, these recipes will transport you to the vibrant streets of Mexico, satisfying your cravings for a tantalizing and unforgettable sandwich experience.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH OF THE BORDER CHICKEN SANDWICH



South of the Border Chicken Sandwich image

Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 6h8m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup mayonnaise
1 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 1/2 teaspoons tomato paste
1 teaspoon fresh lime juice
1 teaspoon orange juice
4 boneless skinless chicken breast halves
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons butter
4 kaiser rolls, split
4 slices tomatoes
4 leaves lettuce
4 slices red onions (optional)
1/4 cup chopped cilantro (optional)
4 slices monterey jack pepper cheese (optional)

Steps:

  • Pound chicken to 1/4-inch thickness.
  • Combine oil and juice in a resealable ziplock bag.
  • Add chicken and marinate 4-6 hours.
  • Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
  • Chill for several 2-3 hours before making sandwiches to blend flavors.
  • Remove chicken from marinade and discard marinade.
  • Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
  • Remove chicken from heat and place cheese on chicken while it is very hot.
  • Butter cut sides of rolls and grill or toast until lightly golden and crisp.
  • Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
  • Serve hot.

Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2

ALABAMA CHICKEN SANDWICH



Alabama Chicken Sandwich image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 1 sandwich

Number Of Ingredients 28

Butter, for bun
1 burger bun
3/4 cup Roost Pulled Chicken, recipe follows
1/4 cup Creamy Cole Slaw, recipe follows
2 tablespoons Alabama White BBQ Sauce, recipe follows
3 slices garlic pickles
1 cup kosher salt
1 cup finely ground black pepper
1/4 cup cayenne pepper
1/4 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
One 3-pound whole chicken
1 cup mayonnaise
2 tablespoons jalapeño pepper sauce
2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/2 head green cabbage, shredded
1/4 head purple cabbage, shredded
1 medium carrot, shredded
2 cups mayonnaise
1/2 cup prepared horseradish
1/4 cup apple cider vinegar
1 tablespoon finely ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
Pinch cayenne pepper

Steps:

  • Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!
  • Preheat the oven to 350 degrees F.
  • Place salt, pepper, cayenne, paprika, garlic powder and onion powder in a bowl and whisk until incorporated. Sprinkle over chicken and rub evenly (save remainder of the rub for another use).
  • Put chicken in pan with a lid and roast, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour and 15 minutes.
  • Let chicken rest 15 minutes, then remove skin and set aside. Pick meat from the bones into bite-size pieces. Chop skin and mix with the chicken.
  • Place mayonnaise, pepper sauce, sugar, garlic powder and black pepper in a bowl and whisk until incorporated. Refrigerate to chill about 20 minutes. Add the cabbages and carrots and mix with hands until coated.
  • Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.

SOUTH OF THE BORDER CHICKEN



South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

  • Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
  • Spread the rice in a greased 9x9 pan.
  • Top with peppers and chicken.
  • Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
  • Bake 350 degrees for 25-30 minute.

SOUTH-OF-THE-BORDER CHOWDER



South-of-the-Border Chowder image

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

Steps:

  • In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

SOUTH OF THE BORDER CHICKEN



South of the Border Chicken image

This one-skillet dinner features chicken simmered in a tasty sauce made with Campbell's® Condensed Broccoli-Cheese Soup, served over rice and topped with Pace® Chunky Salsa, sour cream and slice avocado.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon butter or margarine
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
⅓ cup milk
4 cups hot cooked rice
½ cup Pace® Thick & Chunky Salsa
¼ cup Sour cream
1 small avocado, sliced

Steps:

  • Heat butter in skillet. Add chicken and cook until browned.
  • Add soup and milk and heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice. Top with salsa, sour cream and avocado.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 59.1 g, Cholesterol 79.5 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 824.7 mg, Sugar 3.9 g

Tips:

  • When choosing chicken breasts, opt for thick, evenly sized pieces to ensure even cooking.
  • Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, promoting faster and more uniform cooking.
  • For a flavorful marinade, combine olive oil, garlic, paprika, cumin, chili powder, and salt in a bowl. Let the chicken marinate for at least 30 minutes, allowing the flavors to penetrate.
  • To achieve a crispy coating, mix together panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and salt in a shallow dish. Coat the chicken breasts in the breadcrumb mixture, ensuring they are evenly covered.
  • For a healthier alternative, use whole-wheat bread or a lettuce wrap instead of a traditional bun.
  • Top the chicken sandwich with your favorite toppings, such as lettuce, tomato, avocado, bacon, cheese, or your preferred sauce.

Conclusion:

The South-of-the-Border Chicken Sandwich is a delightful combination of zesty flavors and textures that will tantalize your taste buds. With its juicy, marinated chicken, crispy breading, and fresh toppings, this sandwich is sure to become a favorite. Whether you enjoy it for lunch, dinner, or a quick snack, the South-of-the-Border Chicken Sandwich is a culinary journey that will transport you to a world of bold and vibrant flavors. So, gather your ingredients, fire up the grill or stovetop, and embark on a taste adventure that will leave you craving more.

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