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Have you made Caesar Chicken-Salad Sandwiches?
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Rating: 4.0/5 (23 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 493
% Daily Value**
Total Fat 21g
32%
Saturated Fat 5g
8%
Unsaturated Fat 7g
Cholesterol 101mg
34%
Sodium 866mg
36%
Total Carbohydrate 44g
15%
Dietary Fiber 10g
40%
Sugars 12g
Protein 35g
Vitamin A  351%Vitamin C  172%
Calcium  24%Iron  33%
Potassium  51%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caesar Chicken-Salad Sandwiches

Recipe Tags: Sandwich Recipes

Date Added: June 11, 2009
This is a great lunch/dinner recipe for outdoor parties, picnics. A great combination of salad and sandwich in one meal.

Ingredients:

8 oz Chicken Breasts halves, Skinned and boned
1 tablespoon Fresh Lemon Juice divided
2 teaspoons Low Salt Soy Sauce
3 tablespoons Light Mayonnaise
2 tablespoons Parmesan Cheese Grated
1 teaspoon Dijon Mustard
1/2 teaspoon Paste Anchovy
1/2 teaspoon Garlic minced
1/8 teaspoon Pepper
4 slices Whole Grain Bread
2 Romaine Lettuce
4 slices Tomatoes
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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.

3. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.

4. Cool; shred chicken with 2 forks. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper).

5. Spread 1 cup chicken mixture over each of 2 bread slices.

6. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice.

7. Store sandwiches in small zip-top bags in refrigerator.

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Dietary Notes:
This recipe is high in Vitamin A with 351% of your daily recommended intake per serving. This recipe is high in Vitamin C with 172% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Soy, Fish, Gluten, Tomato, MSG, Poultry, Cheese, Sulfites, Garlic, Fructose Malabsorption, Mustard, Anchovy allergies.
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