Day 2 of Rachael Ray: Grilled Lime Cilantro Chicken Sammies with Pico- Guac

Ever make a recipe that made someone a believer? If you have been following my blog, you know that my husband is the pickiest man on the planet. He drives me nuts. He will not touch guacamole with a ten foot pole and I LOVE it. Avocado is one of my favorite foods.  I found this recipe in Rachael Ray's Big Orange Book(I have re-named it the 'Big Orange Bible') and decided to see if I could convert my husband to a guacamole fan. Mission(sort of) accomplished. While he wasn't thrilled about trying some of the pico-guac off of a spoon, he loved it as the sandwich topping. So, while he may not be the biggest avocado fan, he has certainly warmed up to it after I made this recipe. But of course, I did make one change to the recipe. My chicken cutlets were not defrosted enough, so I used a pound of ground chicken. I personally think the ground chicken absorbed the seasoning much better than a cutlet and gave the sandwich a more 'burger-like' feel. I also lightly toasted the rolls to give the sandwich some crunch.
Rachael Ray's Grilled Lime Cilantro Chicken Sammies w/ Pico- Guac
from rachaelraymag.com(called 'Go Green Sammies')

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)

1/3 cup chopped cilantro

2 scallions, finely chopped

2 tablespoons chopped fresh thyme

Grated peel of 1 lime plus juice of 2 limes

2 teaspoons hot pepper sauce

Salt and pepper

Four skinless, boneless chicken breasts

2 avocados

1 small red onion, finely chopped

1 small plum tomato, seeded and finely chopped

2 jalapeño chiles, seeded and finely chopped

1 large clove garlic, grated or finely chopped

Juice of 1 lemon

4 hamburger buns or crusty rolls, split and toasted

1 head bibb lettuce or green leaf lettuce

Tortilla chips, for serving

Directions

In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through. In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.