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Open-Face Chicken Salad Sandwiches
ingredients
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2
Tbsp. olive oil
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14
oz. chicken tenders
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2
cups seedless red grapes, whole and or/halved
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Salt and freshly ground black pepper
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6
cups fresh baby spinach
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2
Tbsp. red wine vinegar
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1
18-inch loaf baguette-style French bread
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4
oz. provolone cheese, thinly sliced
directions
1. Preheat broiler. Line a 15x10x1-inch baking pan with foil; lightly brush with some olive oil. Place chicken and grapes in a single layer in pan; drizzle remaining oil then lightly sprinkle with salt and pepper. Broil, 2 to 3 inches from heat, for 10 minutes or until chicken is cooked through and begins to brown.
2. For chicken salad, in a large bowl toss together spinach, cooked chicken, grapes, any pan juices, and vinegar.
3. Cut baguette in 4 portions, slice nearly through, place open on the baking sheet, then top with cheese. Broil 2 to 3 minutes to melt cheese. Layer open baguettes with chicken salad. Drizzle with any remaining dressing in bowl. Top with freshly ground black pepper.
nutrition facts
- Servings Per Recipe 4 servings
- Calories822
- Total Fat (g)32
- Saturated Fat (g)10,
- Monounsaturated Fat (g)14,
- Polyunsaturated Fat (g)5,
- Cholesterol (mg)60,
- Sodium (mg)1646,
- Carbohydrate (g)96,
- Total Sugar (g)15,
- Fiber (g)7,
- Protein (g)38,
- Vitamin C (DV%)55,
- Calcium (DV%)37,
- Iron (DV%)47,
- Percent Daily Values are based on a 2,000 calorie diet
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I like how the flavors go together in this recipe. I would never have thought to roast grapes and they were fantastic! The salty taste of the provolone is nice. Also, it was simple to make. Next time, I might try adding some brown mustard to add more flavor.
11/7/2011 06:33:34 PM Report Abuse