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Caesar Chicken-Salad Sandwiches




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




2 (4-ounce) skinned, boned chicken breast halves

1 tablespoon fresh lemon juice, divided

2 teaspoons low-sodium soy sauce

Cooking spray

3 tablespoons light mayonnaise

2 tablespoons grated Parmesan cheese

1 teaspoon Dijon mustard

1/2 teaspoon anchovy paste

1/2 teaspoon bottled minced garlic

1/8 teaspoon pepper

4 (1.2-ounce) slices whole-grain bread

2 romaine lettuce leaves

4 (1/4-inch-thick) slices tomato



Recipe



Preheat broiler.


Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.


Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator.