A tasty change from the usual chicken salad sandwich. The grilled romaine lettuce gives each bite a smoky flavor and crunch.
Ingredients: 2 grilled chicken breasts, diced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup diced celery. 1/4 cup diced red onion. Salt and pepper to taste. 4 romaine lettuce leaves, washed and dried. 8 slices whole grain bread, toasted.
Instructions: Put diced chicken, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper in a bowl. Mix well until everything is well mixed. Set a grill pan on medium-high heat. Rowan lettuce leaves should be put on the grill pan and cooked for one to two minutes on each side, until they are slightly charred but still crisp. On 4 pieces of toasted bread, spread the chicken salad mixture out. Place a grilled romaine lettuce leaf on top of each piece of bread. To make sandwiches, put the rest of the toasted bread on top. Cut the sandwiches in half diagonally and serve right away.
Prep Time: 15 minutes
Cook Time: 5 minutes
Jonathans Arcade
