Caesar chicken-salad sandwiches

2 Sandwiches

Ingredients

Quantity Ingredient
2 Skinned, (4-ounce) 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
½ teaspoon Anchovy paste
½ teaspoon Bottled minced garlic
⅛ teaspoon Pepper
4 slices (1.2-ounce) whole-grain bread
2 Romaine lettuce leaves
4 slices (1/4-inch-thick) tomato

Directions

1. Preheat broiler.

2. 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.

3. 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. Yield: 2 sandwiches.

CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg; SODIUM 1,054mg; CALC 155mg

Reprinted From Cooking Light Magazine Website:

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