Asian Grilled Chicken Sandwich

Asian Grilled Chicken Sandwich

Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.

 

Prep Time:    5 min           Cook Time:  10 min             Total Time :  15 min           Serves:  1

 

Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!

This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.

 

Ingredients

  • 1/2 cup sweet soy sauce
  • 1 tbsp sesame oil
  • salt and pepper (as needed)
  • 2 pc chicken breast fillet
  • 1/8 pc baguette, sliced into half lengthwise, toasted
  • 4 tbsps Lady’s Choice chicken spread
  • 3 pc romaine lettuce
  • 1/2 pc plum tomatoes, sliced

 

Steps

  1. Mix together sweet soy sauce and sesame oil.
  2. Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
  3. Spread Lady’s Choice Chicken Spread on one side of each bread.
  4. Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
Grilled Chicken Sandwich with Asian Slaw
Print Recipe
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Grilled Chicken Sandwich with Asian Slaw
Print Recipe
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Ingredients
Servings:
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Chicken Fried Chicken Salad

Chicken fried chickenWho doesn’t love fried chicken?  I know we do!  But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.

In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier.  So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets.  It’s filling and most importantly my family loves it.

Chicken Fried Chicken Salad is crispy and light.  The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers.  It really does take a family favorite and combines it with healthy fresh veggies.

I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well.  It’s a great way to get the kids, like my grandson Devon, to eat their veggies!  Best of all you don’t have to spend half the day frying chicken in the summer heat!

Here’s the recipe!

Chicken Fried Chicken Salad

Ingredients:

3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)

1 Cup Flour

1 Tbs. Garlic Powder

1 Tsp. Italian Seasoning

1/2 Tsp. Cayenne Red Pepper

Oil for frying

1 Head of Romaine Lettuce (cut into chunks)

1 Cup Fresh Spinach (optional)

1 Large Cucumber (sliced into rounds)

2 Tomatoes (sliced into wedges)

Salad Dressing of choice

 

Directions:

Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel

Mix dry ingredients together

Heat about 1/2″ of oil in frying pan

Roll chicken breasts in flour mixture

Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)

Drain on paper towel

Slice fried chicken breasts into cubes

Toss veggies except tomato slices in a bowl

Arrange veggies on a salad plate

Top with fried chicken cubes and tomato slices

Serve with dressing of your choice

Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
  2. Mix dry ingredients together
  3. Heat about 1/2" of oil in frying pan
  4. Roll chicken breasts in flour mixture
  5. Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
  6. Drain on paper towel
  7. Slice fried chicken breasts into cubes
  8. Toss veggies except tomato slices in a bowl
  9. Arrange veggies on a salad plate
  10. Top with fried chicken cubes and tomato slices Serve with dressing of your choice
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