avec sauce ranch et salade
Un goût d’ailes de poulet, mais dans un sandwich! La sauce au chili doux collante enrobe parfaitement le tendre poulet doré. Vous adorerez la salade d'accompagnement fraîche qui apporte une touche de gaîté parfaite !
Allergens
Utensils
Tags
Filets de poitrines de poulet
310 g
Pain artisan
2 unit(s)
Mélange printanier
56 g
Sauce au chili doux
4 tbsp
Vinaigrette ranch
4 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Croutons
28 g
Carotte, en juliennes
56 g
Vinaigrette italienne
2 tbsp
Sel
0.13 tsp
Poivre
0.125 tsp
Beurre non salé
1 tbsp
Huile
1 tbsp
- Line a baking sheet with foil.
- Pat chicken breast tenders dry with paper towels.
- Add chicken breast tenders, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to the prepared baking sheet.
- Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast chicken breast tenders in the middle of the oven for 10 min, then drizzle sweet chili sauce over top.
- Return to the middle of the oven and roast until cooked through, 4-6 min.**
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl. Season with salt and pepper.
- Halve buns.
- Brush butter onto cut sides of buns.
- Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
- Add Italian dressing to a large bowl.
- Top with carrots and spring mix. Do not toss until ready to serve.
- Toss salad to combine.
- Spread ranch onto top and bottom buns, then stack with some salad and chicken.
- Spoon over any remaining sauce from the baking sheet. Close with top buns.
- Divide sandwiches and remaining salad between plates.
- Top salad with croutons.
840
kcal
Calories
39
g
Fat
9
g
Saturated Fat
71
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
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