SHAVED CHICKEN SANDWICH RECIPE RECIPES

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SHAVED CHICKEN SANDWICH WITH CHIPOTLE MAYO - THE LEMON BOWL®



Shaved Chicken Sandwich with Chipotle Mayo - The Lemon Bowl® image

This hearty, whole grain sandwich is made with shaved chicken, baby arugula and a chipotle mayo. The perfect recipe for lunch, dinner or a picnic to go!

Provided by Liz DellaCroce

Categories     Dinner    Lunch    Sandwich

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 6

8 slices whole wheat bread
8 ounces cooked chicken breast (thinly sliced/shaved)
1 cup baby arugula
1/4 cup red onion (thinly sliced)
1/2 cup mayonnaise
1 chipotle pepper in adobo (minced)

Steps:

  • In a small bowl, mix together mayonnaise and minced chipotle peppers to create chipotle mayo. Spread one tablespoon of the chipotle mayo on each slice of bread.
  • Top four of of the bread sliced with equal parts chicken, arugula and onion before topping with remaining slices of bread. Slice and serve.

Nutrition Facts : ServingSize 1 sandwich, Calories 430 kcal, CarbohydrateContent 25 g, ProteinContent 25 g, FatContent 25 g, SaturatedFatContent 4 g, CholesterolContent 60 mg, SodiumContent 493 mg, FiberContent 4 g, SugarContent 4 g

GRILLED CHICKEN SANDWICHES WITH REMOULADE AND SHAVED LEMON ...



Grilled Chicken Sandwiches with Remoulade and Shaved Lemon ... image

 More Great Sandwiches

Provided by Annie Miller

Total Time 30 minutes

Yield makes 4 sandwiches

Number Of Ingredients 14

4 thin chicken cutlets (1 1/4 pounds)
1/2 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 slices cut from a round loaf of semolina bread
1/3 cup mayonnaise
1 tablespoon minced parsley
1 tablespoon finely chopped cornichons
2 teaspoons Dijon mustard
1 scallion, finely chopped
1 small garlic clove, minced
1 teaspoon capers, drained and chopped
1/2 lemon, sliced paper thin, plus 1 teaspoon lemon juice
1 bunch watercress (6 ounces), large stems discarded

Steps:

  • Light a grill or preheat the broiler. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper. Let stand for 10 minutes.
  • Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.
  • Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes. Spread the remoulade on the toast. Top with the chicken, a few slices of lemon and the watercress. Close the sandwiches, cut in half and serve.

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