Grilled Caesar Chicken Club
5 boneless, skinless chicken breasts, pounded to about
1 can (20 oz.) Dole Pineapple Slices, well drained
3/4 cup fat free or low fat Caesar salad dressing, divided
15 whole wheat or whole grain bread slices, toasted
10 DOLE Green Leaf Lettuce leaves
1/2 cup thinly sliced red onion
10 low fat turkey bacon slices, cooked and drained
Place chicken and pineapple on grill or broiler pan. Brush
with 2 tablespoons dressing.
Grill or broil chicken and pineapple, 5 minutes. Turn chicken
and pineapple over; brush with 2 more tablespoons dressing.
Cook 5 to 10 minutes more or until chicken is no longer pink
in center and pineapple is golden brown.
Spread remaining 1/2 cup dressing evenly over bread slices.
For each sandwich, layer one bread slice with lettuce leaf,
chicken breast, red onions, bread slice, 2 pineapple slices,
2 bacon strips, lettuce leaf and bread slice. Repeat with
Cut sandwiches into half. Insert toothpick into each half.
*TIP To pound chicken, place chicken between two pieces of
wax paper or plastic wrap. Using a meat mallet or rolling pin,
pound meat to about 1/4-inch thickness.
Makes 5 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Dole Foods.