Chopped Chicken Sandwich
Makes 4 servings
4 hoagie rolls
½ cup grated Swiss cheese, divided
2 cups chopped cooked chicken
¼ cup Sweet-and-Spicy Dressing - recipe below
Vegetable cooking spray
2½ cups Crunchy Toasted Pecan Slaw - recipe to follow
Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.
Split rolls in half horizontally and hollow out soft bread from tops and bottoms, leaving a ¼-inch-thick shell. Reserve soft bread for another use, if desired. Sprinkle bottom half of each roll with 1 tablespoon Swiss cheese.
Stir together chicken and Sweet-and-Spicy Dressing in a small bowl. Divide chicken mixture evenly among bottom halves of rolls, and top each with 1 tablespoon of cheese. Cover with top halves of rolls. Lightly coat each sandwich with cooking spray, and wrap with aluminum foil.
Place sandwiches over unlit side of grill, and grill, covered with grill lid, 10 to 12 minutes. Unwrap sandwiches, place over unlit side of grill, and grill 5 minutes or until crust is crisp and cheese is melted. Remove and cut in half.
Remove top halves of rolls from sandwiches. Arrange about ½ cup Crunchy Toasted Pecan Slaw over chicken and cheese. Cover with top halves of rolls. Serve immediately.
Serving size: 1 sandwich. CALORIES 486; FAT 19.9g (sat 5.3g, mono 8.6g, poly 5.1g); PROTEIN 33.2g; CARB 45.2g; FIBER 2.9g; CHOL 72mg; IRON 2.5mg; SODIUM 620mg; CALC 206mg.
Makes 12 servings
¼ cup lemon juice
¼ cup honey
2 tablespoons hot sauce
2 tablespoons canola oil (or pecan oil)
1 teaspoon celery salt
¼ teaspoon black pepper
Whisk together all ingredients in a small bowl. Store in refrigerator in an airtight container up to 3 days.
Serving size: 1 tablespoon. CALORIES 43; FAT 2.4g (sat 0.2g, mono 1.5g, poly 0.7g); PROTEIN 0.1g; CARB 6.1g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 146mg; CALC 1mg.
Crunchy Toasted Pecan Slaw
You’ll have slaw left over; keep it covered in the fridge and serve it within a day or two.
Makes 10 servings
1 head Napa cabbage, cut into thin strips
1 Braeburn apple, cut into thin strips
½ cup sliced radishes
½ cup Sweet-and-Spicy Dressing
3 green onions, sliced
1 cup toasted pecan pieces
Toss together cabbage and remaining ingredients in a large bowl until blended.
Serving size: 1 cup. CALORIES 141; FAT 9.9g (sat 0.9g, mono 5.7g, poly 2.9g); PROTEIN 2.3g; CARB 13.7g; FIBER 3.7g; CHOL 0mg; IRON 0.8mg; SODIUM 136mg; CALC 49m
Carolyn O'Neil is a registered dietitian, award-winning food journalist, television personality and cookbook author.
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