2 Persian cucumbers
, quartered and cut into small dice (or 1/4 English cucumber, deseeded and diced)
1.5 tbsp.
olive oil
½ cup
cherry tomato, washed and quartered
¼ small red onion
, small dice
2 tbsp.
fresh cilantro leaves, wash, dried and chopped
Cooking Spray
How to make
1In a medium bowl, combine yogurt, garlic, ginger, gram masala, half zest and juice of lime. Add chicken and toss to coat. Season with salt and pepper to taste. Cover and refrigerate overnight to marinate.
2For mango salad- In a medium bowl, combine mango, cucumber, cherry tomato, red onion, cilantro, remaining lime zest and juice, olive oil and salt and pepper to taste, tossing to coat. Marinate for 30 minutes at room temperature.
3Heat Grill to medium and spray with cooking spray. Remove chicken from marinade, and wipe off excess. Grill for approx. 4 minutes per side, until no longer pink interior. On the cool part of the grill, toast D’Italiano® Original Crustini Buns if desired.
4To assemble the sandwich, place grilled chicken on the bottom bun, followed by 1/4 cup mango salad and top bun.