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Caesar Chicken-Salad Sandwiches

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Lunch Poultry Sandwiches


  • 2 Skinned, (4-ounce) boned chicken breast halves
  • 1 tb Fresh lemon juice, divided
  • 2 ts Low-sodium soy sauce
  • Cooking spray
  • 3 tb Light mayonnaise
  • 2 tb Grated Parmesan cheese
  • 1 ts Dijon mustard
  • 1/2 ts Anchovy paste
  • 1/2 ts Bottled minced garlic
  • 1/8 ts Pepper
  • 4 sl (1.2-ounce) whole-grain bread
  • 2 Romaine lettuce leaves
  • 4 sl (1/4-inch-thick) tomato


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:*DCvcaP/cl/food/focus/latest.html Posted to MM-Recipes Digest by Julie Bertholf <> on Mar 24, 1998