Chicken Sandwiches with Spicy Basil Mayonnaise
Crispy Potato Tots
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ Tbsp olive oil
- ½ tsp garlic salt
- ¼ tsp pepper
- 2 slices pineapple (or use canned pineapple)
- 2 hamburger buns
- 1 cup mayonnaise
- ¼ cup chopped fresh basil (or use 2 tsp dried basil)
- 2 Tbsp Sriracha hot sauce
- ½ (8-oz) pkg shredded lettuce
- ½ red onion, thinly sliced
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with oil; sprinkle with garlic salt and pepper.
- Grill chicken, covered, 6 minutes per side or until done. Grill pineapple, 2 minutes per side or until grill marks appear.
- Meanwhile, grill buns, cut sides down, 1 minute or until toasted.
- Stir together mayonnaise, basil, and Sriracha in a small bowl; reserve half of mixture for potato tots.
- Spread remaining mayonnaise mixture on buns; serve chicken on buns with lettuce, onion, and pineapple.
Side Dish Ingredients
- ½ (28-oz) pkg frozen crispy potato tots
Side Dish Instructions
- Bake tots according to package directions.
Budget Friendly Meal Plan
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