Chicken with Green Salsa, Cilantro Cream & Cheese

By Tammy P – Toronto, ON
Chicken with Green Salsa, Cilantro Cream & Cheese
  • Prep Time: 30
  • Total Time: 35
  • Servings: 4

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About this Recipe

Great use of leftovers as well as a first-go-round option for chicken.

You can use any (white meat) chicken with this sandwich and it would work well. I actually used leftover breaded cutlets. You could use grilled chicken breast, roast chicken, chicken burgers, or strips too - all to the same effect.


6 breaded chicken cutlets, cooked
4 large burger buns
6 tbsps sour cream
2 tsps of cilantro paste
juice of 1/4 lime
two roma tomatoes sliced thinly
romaine lettuce leaves
4-6 tbsps of green salsa
cheddar cheese, marble cheese, or montery jack
1 ripe avocado
fresh cilantro sprigs
pickled jalapenos (optional)
salt as needed


For the cilantro cream:
Mix the sour cream in a bowl with the cilantro paste and lime juice. Add salt to taste. Set aside.

Heat up/cook the chicken. ( I used leftover cutlets and heated them up gently in a frying pan with a tsp of olive oil)

Slice the tomatoes and avocado. Wash the cilantro and slice cheese thinly.

Melt cheese over chicken while toasting buns.

Layer lettuce, chicken, avocado, tomato on one side of bun. On other side, spread cilantro cream generously. Next add a tsp or more of green salsa over tomato along with a couple of sprigs of cilantro.

Assemble and serve!
Great with a few nachos on the side and a beer of course.

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