Mindful Sodexo 
Balsamic garlic chicken with honey-BBQ ranch dressing, roasted onions, green lettuce & fresh tomato on a multigrain roll
Nutrition Facts:
Calories: 430, Carbs: 52g, Protein: 35g, Fat: 10g, Sat. Fat: 1.5g, Sodium: 640mg, Fiber: 3g
Prep Time: 10 to 15 minutes plus 1 hour for marinating chicken Cook time: 10 to 20 minutes Yield: 4 servings; 1 sandwich per serving Difficulty level: Intermediate
Honey BBQ Ranch Chicken Sandwich
Ingredients
Prepare
Honey BBQ Ranch Chicken Sandwich
- 8 teaspoons ranch dressing
- 2 tablespoons BBQ sauce, divided
- 2 tablespoons honey
- 4 toasted multigrain ciabatta or similar bread rolls
- 12 ounces Grilled Chicken Breast, sliced thin
- 4 leaves green leaf lettuce
- 8 thin slices ripe red tomato
- 1 cup Roasted Onions
- 1. Combine the ranch dressing and one fourth (1 1/2 teaspoons) of BBQ sauce to make BBQ ranch. Spread 2 teaspoons of BBQ ranch spread on the heel of each roll.
- 2. Mix the remaining BBQ sauce with honey in a small bowl and set the bowl aside.
- 3. Divide the sliced grilled chicken evenly between the rolls, about 3 ounces per sandwich.
- 4. Top the chicken on each sandwich with 2 teaspoons of honey BBQ sauce, one leaf of lettuce, two slices of tomato and 1/4 cup roasted onions. Cover each sandwich with the crown of a roll and enjoy immediately!
Grilled Chicken Breast
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon chopped garlic
- 1/16 teaspoon kosher salt
- 1 /16 teaspoon ground black pepper
- 2 tablespoons canola oil
- 4 (4-ounce) boneless skinless chicken breasts
- 1. Mix together the vinegar, garlic, salt, pepper and oil in a small container. Coat the chicken in the marinade. Cover and place the marinated chicken in the refrigerator for one hour.
- 2. Preheat a grill or griddle over medium-high heat. Cook the chicken for 3 to 4 minutes on each side, flipping once, until the chicken is well marked and reaches a minimum internal temperature of 165 degrees Fahrenheit
- 3. Remove the chicken from the heat and let it rest for 5 minutes, then slice it thinly against the grain and on the bias. Keep warm until ready to use.
Roasted Onions
- 1 large yellow onion (about 8 ounces), cut into 1-inch pieces
- 1/8 teaspoon ground black pepper
- 1 1/2 teaspoons chopped oregano or 1/2 teaspoon dried oregano
- 1. Preheat the oven to 425 degrees. Spray a baking sheet with vegetable oil spray.
- 2. Toss the chopped onions with the pepper and oregano and spread them evenly on the baking sheet. Roast the onions for 7 to 10 minutes until lightly golden. Remove them from the oven and keep them warm until ready to use.
Chef Tips:
- You can make your own light ranch dressing with light mayonnaise, part-skim ricotta and buttermilk and a blend of herbs and spices!
- This sandwich is delicious hot or cold and all of the components can be made up to 2 days ahead of time and kept covered in the refrigerator.
