Grilled Vegetable Chicken Sandwich
Grand Prize winner of the 2003 Canada Day Chicken Challenge contest.
Servings: 4
Ingredients:
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4 boneless skinless chicken breasts
8 diagonal slices (1/2 inch/1 cm thick) zucchini
2 slices (1/2 inch/1 cm thick) red onion
1 sweet orange or yellow pepper, quartered
Pinch salt
4 kaiser rolls
1/4 cup (50 mL) prepared aioli or mayonnaise
leaf lettuce
Marinade:
1/3 cup (75 mL) vegetable oil
1/3 cup (75 mL) soy sauce
2 tbsp (25 mL) white vinegar
2 tbsp (25 mL) ketchup
1 tbsp (15 mL) dry mustard
3 cloves garlic, minced
1/2 tsp (2 mL) pepper
Preparation:
Marinade: In bowl, whisk together oil, soy sauce, vinegar, ketchup, mustard, garlic and pepper. Set aside 1/2 cup (125 mL). Add chicken to bowl, turning to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
Place zucchini, onion and orange pepper in shallow glass dish. Pour reserved marinade over top, turning to coat. Marinate for 30 minutes.
Discarding marinade, sprinkle chicken with salt. Place chicken, zucchini, onion and pepper on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 8 minutes per side for vegetables.
Slice pepper. Halve rolls and spread cut sides with aioli. Sandwich lettuce, chicken and vegetables in rolls.
Additional Information
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Tip: You can also marinate and grill 4 slices (1/2-inch/1 cm thick) eggplant.
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