I am so ready for spring, aren’t you? We had a thunderstorm yesterday and it was wonderful. I’ve never been so happy to be awakened by thunder in my life. There’s something so refreshing about the first big rainfall of the year. The change in weather inspired these light and delicious sandwiches. They’re a modern twist on the classic chicken salad. My family eats chicken salad sandwiches like they’re good for you. I wanted to take 2 familiar classics and turn them into healthy sandwich while still tasting indulgent. If you want to do away with the carbs, you can serve these in romaine lettuce cups, which would still be very tasty.
Caesar Chicken Salad Sandwiches
Makes 4 sandwiches
4 Chicken Breasts
Your Favorite Caesar Dressing, to Taste
1 Romaine Heart
3/4 c (6 oz) Greek Yogurt, I used one Whole Single Serving Fage Cup
1/2 c Freshly Shaved Parmesan
4 Ciabatta Rolls
2 T Olive Oil for the Chicken, and 1 T for the Rolls
1 1/2 T Italian Seasoning
1 1/2 t Chopped Garlic
Salt and Pepper to Taste
1. Preheat oven to 350 degrees. Place chicken on a foil lined baking sheet. Mix together 2 T olive oil, 1 T Italian seasoning, 1 t garlic, salt, and pepper. Pour over chicken. Bake for 20 minutes. Mix together the 1T olive oil with the remaining Italian seasoning and garlic. Brush this onto halved Ciabatta rolls. Pull out the chicken and let it cool until you can comfortably handle it. Turn off the oven and put the ciabatta rolls on a cookie sheet to toast. They’ll be perfectly warm and crispy by the time you’re finished. Then, roughly slice and tear the chicken. You want it to be shredded.
2. Mix the Greek yogurt with the chicken. Then mix in the Caesar dressing to your liking. I used about 1 cup of dressing which provided enough Caesar flavor without making the chicken too creamy. Shave parmesan into long strips with a vegetable peeler.
3. Take the rolls out of the oven and top with parmesan, romaine, and the chicken salad.
4. Enjoy! 🙂