Rating: 4 stars
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Turn a plain chicken sandwich into a super stacker for dinner by topping French bread (drizzled with a homemade cilantro-olive oil dressing) with grilled vegetables, rotisserie chicken, and freshly sliced tomatoes.

Jane Kirby
Recipe by Real Simple August 2002

Gallery

Beth Galton

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth.

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  • Cut the chicken meat off the bones. Reserve all the bones and the meat from half a breast for another use. Slice the bread in half lengthwise and drizzle each half with the cilantro oil. Layer the sliced tomatoes, chicken meat, and grilled vegetables on the bottom half of the bread. Top with the second half and cut the sandwich into 4 pieces. Serve with potato chips.

Nutrition Facts

calcium 102mg; 921 calories; calories from fat 0%; carbohydrates 86g; cholesterol 63mg; fat 51g; fiber 7g; iron 5mg; protein 33mg; saturated fat 12g; sodium 1150mg.
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