Chicken Sandwich with Garlic Pesto Mayo
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 439 |
| pro | 38 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 86 mg |
| sodium | 758 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 4 |
| vit C | 13 |
| folate | 22 |
Ingredients
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp pepper
- 2 garlic cloves, minced
- pinch each dried basil, oregano and thyme
- 4 boneless chicken breasts, skinless
- 1/4 tsp salt
- 4 Portuguese buns, halved
- 4 lettuce, leaves
- 1 large plum tomatoes, sliced
- 4 thin slices red onions
- Garlic Pesto Mayo:
- 1/2 cup light mayonnaise
- 1 tbsp prepared pesto
- 1 garlic clove, minced
Preparation
In bowl, mix juice, oil, mustard, pepper, garlic, basil, oregano and thyme. Add chicken; cover and refrigerate for 1 hour.
Garlic Pesto Mayo: In small bowl, mix mayonnaise, pesto and garlic; set aside.
Remove chicken from marinade; sprinkle with salt. Place on greased grill over medium-high heat; cover and cook for 5 to 7 minutes per side or until no longer pink inside. Toast cut side of buns on grill. Spread with mayo; layer with lettuce, tomato, onion and chicken; sandwich with bun top.
- Keywords : Lunch; Main Course; Chicken; Grill/Barbecue;









