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Caesar Chicken Salad Sandwiches


2 skinned, (4-ounce) boned chicken br, east halves
1 tbsp fresh lemon juice, divided
2 tsp low-sodium soy sauce
1 cooking spray
3 tbsp light mayonnaise
2 tbsp grated parmesan cheese
1 tsp dijon mustard
1/2 tsp anchovy paste
1/2 tsp bottled minced garlic
1/8 tsp pepper
4 slice (1.2-ounce) whole-grain bread
2 romaine lettuce leaves
4 slice (1/4-inch-thick) tomato

1. Preheat broiler.

2. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large
zip-top plastic bag; seal and marinate in refrigerator for 10 minutes,
turning bag once. Remove chicken from bag. Place chicken on a broiler
pan coated with cooking spray; broil 6 minutes on each side or until
done. Cool; shred chicken with 2 forks.

3. Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5
ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture
over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato
slices, and 1 bread slice. Store sandwiches in small zip-top bags in
refrigerator. Yield: 2 sandwiches.

CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g, mono 1.2g, poly
3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg;
SODIUM 1,054mg; CALC 155mg

Reprinted From Cooking Light Magazine Website:*DCvcaP/cl/food/focus/latest.html





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