Chicken, Cheddar and Apple Sandwich
233 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 393 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 38 g |
| fibre | 2 g |
| chol | 39 mg |
| sodium | 532 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 19 |
| vit A | 7 |
| vit C | 30 |
| folate | 37 |
Around 11 a.m., tummies start growling in the cat between ski runs. What a treat to find these sandwiches in the cooler. The chefs wrapped this creamy sandwich filling in both soft tortilla shells and buns; either type of sandwich is satisfying.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 3 boneless skinless chicken breasts, (about 1 lb/500 g)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 stalks celery, finely diced
- 1 Granny Smith apple, finely diced
- 1/2 sweet red pepper, finely diced
- 1/2 cup finely diced red onions
- 1/2 cup mayonnaise
- 8 oval buns
- 16 slices old white cheddar cheese, optional
- 2 cups packed mixed salad greens.php">greens
Preparation
In bowl, whisk together oil, lemon juice, thyme and basil. Add chicken, turning to coat; cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Transfer chicken to foil-lined rimmed baking sheet; sprinkle with salt and pepper. Bake in 375°F (190°C) oven for about 18 minutes or until no longer pink inside; let cool and dice.
¡In large bowl, stir together chicken, celery, apple, red pepper, onion and mayonnaise until combined.
Cut buns in half horizontally. Top each bottom half with about 1/2 cup (125 mL) of the chicken mixture, 2 slices of the cheese and about 1/4 cup (50 mL) of the salad greens; sandwich with tops of buns.
Transfer chicken to foil-lined rimmed baking sheet; sprinkle with salt and pepper. Bake in 375°F (190°C) oven for about 18 minutes or until no longer pink inside; let cool and dice.
¡In large bowl, stir together chicken, celery, apple, red pepper, onion and mayonnaise until combined.
Cut buns in half horizontally. Top each bottom half with about 1/2 cup (125 mL) of the chicken mixture, 2 slices of the cheese and about 1/4 cup (50 mL) of the salad greens; sandwich with tops of buns.
Source : Canadian Living Magazine: February 2008
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