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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2008
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 532 mg
- Protein 20 g
- Calories 393.0
- Total fat 18 g
- Cholesterol 39 mg
- Saturated fat 3 g
- Total carbohydrate 38 g
- Iron 19.0
- Folate 37.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 30.0