Grilled Chicken Mojito Sandwiches

My, oh, my. This is an absolute must in the summer. I made it about two weeks ago and making it again today. You definitely should have something on the side (sandwich alone would make a pretty light dinner). I serve it with a green salad, and it is perfect.

Here are my modifications:
1. I would definitely make more dressing--we seemed to have run out the first time around.
2. I did not use the serrano chile in the dressing since I don't like spicy.
3. I marinated the chicken longer than 15 minutes.
4. I think hot dog rolls work perfectly to accommodate chicken tenders.

From Cooking Light

Dressing:

• 1/4 cup reduced-fat mayonnaise
• 1/4 teaspoon finely grated lime rind
• 3 tablespoons minced fresh mint
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 teaspoon minced serrano chile (with seeds)

Sandwich:

• 1 tablespoon minced fresh mint
• 3 tablespoons fresh lime juice
• 2 tablespoons dark rum (I did not have dark rum so I used light)
• 1 teaspoon ground cumin
• 1 garlic clove, crushed
• 1 pound chicken breast tenders
• 4 (1/4-inch-thick) slices Vidalia or other sweet onion
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (2-ounce) French rolls, halved
• 8 (1/4-inch-thick) tomato slices
• 4 red leaf lettuce leaves

1. To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.

2. To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.

3. Prepare grill.

4. Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.

5. Grill roll halves, cut side down, until lightly toasted, about 1 minute.

6. Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.

Yield: 4 servings (serving size: 1 sandwich)