Grilled chicken salad sandwiches are fast becoming a staple diet for many people. Although this light and delicious lunch is a crowd-pleaser on its own, it's a great meal for a group of friends or a get-together. They're also great on a summer afternoon when you want to cool off and enjoy a cool treat. It's easy to make, relatively cheap, and one of the most versatile sandwiches you can prepare.
For this quick recipe, start with three pounds of lean boneless, skinless chicken breasts. Use a single onion, cut into slices about one inch thick, instead of the usual onion ring, and sprinkle evenly with coarse salt and pepper. Also add a generous amount of a homemade marinara sauce (or a store-bought version), if you like the taste.
To assemble, place the chicken breast onto a plate, along with the onions and any additional ingredients you would like. If you like, sprinkle the remaining ingredients onto the bread. Secure each piece with toothpicks or a breadstick. Coat the pieces evenly with the marinara sauce and arrange them in the order you want. Close the oven and allow the sandwich to cook for approximately 2 hours until tender and the vegetables are softened and just tender enough to be torn easily. When ready to serve, uncover the sandwich and slice it into large chunks.
If you buy a pre-made rotisserie chicken from your local grocery store, you can skip this step and use the leftover meat for another recipe. Alternatively, you could save the extra juices that you collect from making the sandwich to use in other dishes. In a large bowl, combine 3 tablespoons of low-fat sour cream, 1 tablespoon of olive oil, and two to three whole garlic cloves. Combine the ingredients and allow them to stand for approximately ten minutes so that the cream mixture becomes smooth. Scrape the garlic off the pieces of bread and into your blender. Add the reserved juice from the sandwich to the blender, and blend until creamy.
To make the grilled chicken salad sandwich, place half of the prepared bread into the freezer while preparing the other half. Once frozen, remove the top and slice into thin layers. Heat the grill on the lowest heat setting and cook the sandwich on one side while placing the wood pellets on top. Grill until the wood is crisp and the Pellets are golden brown. Serve warm or let cool for about thirty minutes before serving.
For the second part of this recipe, you will need to prepare the vegetables. Start by slicing up half of a medium-sized red bell pepper into small chunks. Place all the chopped vegetables on the bottom half of the grill. Turn the grill to the medium-low setting and allow the vegetables to cook for about five minutes so that they become soft and fluffy.
Add your third ingredient, chopped apricots, to the top of your roasted red bell pepper and toss gently. You may now add your fourth ingredient, the avocado, and toss again. When you have finished chopping your fruits and vegetables, place them in your blender. Add your first two ingredients to your blender and blend well. Then, add your fourth ingredient, the avocado, and blend well, taking careful turns.
With your four ingredients ready, you are good to go. Just add your garnish of any choice and your finished grilled chicken salad sandwiches will be ready to enjoy. Before serving, place your sandwich in the fridge for about five to ten minutes so that the flavors have time to meld properly. Then enjoy with your family. Your family will love the taste and the healthy ingredients.