Chicken Breast Club "Sandwiches"
Chipotle Slaw
Ingredients
- 3 (4-oz) boneless, skinless chicken breasts
- 2½ Tbsp olive oil
- 3 slices bacon
- 2 Tbsp Dijon mustard
- 1½ Tbsp mayonnaise
- 3 romaine lettuce leaves, halved (or use other salad greens)
- 1 Roma tomato, halved and thinly sliced
Instructions
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken lightly with salt and pepper, if desired.
- Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until done.
- Meanwhile, cook bacon in another skillet 5 to 6 minutes or until crisp; drain.
- Combine mustard and mayonnaise in a small bowl. Cut chicken breasts in half lengthwise, cutting to but not through other side. Spread mustard mixture on cut sides of chicken.
- Layer bacon, lettuce, and tomato on each "sandwich." Serve each sandwich with a knife and fork.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 2½ Tbsp olive-oil mayonnaise
- 1½ Tbsp apple cider vinegar
- 1½ Tbsp chopped chipotle peppers in adobo sauce
- ½ Tbsp celery seed
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Combine slaw, mayonnaise, vinegar, chipotle pepper, celery seed, salt, and pepper in a large bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
353
|
109
|
462
|
| Fat (g) | 24 | 9 | 33 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 529 | 394 | 923 |
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