with Potato Chips
These chopped salad sandwiches went viral on social media, and we’re pleased to report that they’re the real deal! Chopping up a chicken Caesar salad and stuffing it into a toasted baguette is a genius way to ensure a perfect mix of Parmesan, chicken, lettuce, and dressing in every bite. Pair with potato chips and grapes to complete this trendy no-cook meal!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Caesar Dressing
1.5 ounce
Lemon
1 unit
Red Grapes
4.5 ounce
Parmesan Cheese
3 tablespoon
Mayonnaise
2 tablespoon
Fully Cooked Chicken Breasts
1 unit
Garlic Powder
1 teaspoon
Demi-Baguette
2 unit
Potato Chips
1 unit
Black Pepper
teaspoon (tsp)
Salt
teaspoon (tsp)
Wash and dry produce. Quarter lemon. Trim and discard root end of lettuce; halve lenghwise and thinly slice crosswise. Pat chicken dry with paper towels and thinly slice.
In a small bowl, mix caesar dressing, mayo, juice from one lemon wedge, half the garlic powder, salt, and pepper until thoroughly combined (for 4 servings, use two lemon wedges and all the garlic powder).
Pile shredded lettuce in center of cutting board. Top with chicken and finely chop together.
Top salad evenly with dressing and cheese.
Chop again into smaller pieces, mixing everything together, until coated. (TIP: use the side of your knife as a spatula to fold mixture over itself as you chop.)
Halve and toast baguettes until golden.
Fill baguettes with as much chopped chicken salad as you like (reserve any remaining chicken salad for another use or serve on the side).
Divide sandwiches between plates and serve with chips and grapes on the side.
860
kcal
Calories
38
g
Fat
9
g
Saturated Fat
71
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
38
g
Protein
130
mg
Cholesterol
1520
mg
Sodium
Elevated Dinners, Impressively Easy
Elevated Dinners, Impressively Easy
with Pickled Carrots, Scallion Rice & Creamy Chili Sauce
