Caesar chicken-salad sandwiches
2 Sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Skinned, (4-ounce) boned chicken breast halves | |
| 1 | tablespoon | Fresh lemon juice, divided |
| 2 | teaspoons | Low-sodium soy sauce |
| Cooking spray | ||
| 3 | tablespoons | Light mayonnaise |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Anchovy paste |
| ½ | teaspoon | Bottled minced garlic |
| ⅛ | teaspoon | Pepper |
| 4 | slices | (1.2-ounce) whole-grain bread |
| 2 | Romaine lettuce leaves | |
| 4 | slices | (1/4-inch-thick) tomato |
Directions
1. Preheat broiler.
2. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.
3. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator. Yield: 2 sandwiches.
CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg; SODIUM 1,054mg; CALC 155mg
Reprinted From Cooking Light Magazine Website: