Grilled Teriyaki Chicken Sandwich
- Low calorie
- Low carb
- Easy recipes
Ingredients
- 4 boneless skinless chickens breasts
- 2 tsp (10 mL) vegetable oil
- 1/3 cup teriyaki sauce
- 4 thick slices crusty bread
- 4 leaves leaf or frisee lettuces
- 4 tsp (20 mL) toasted sesame seeds
- Caper Mayonnaise::
- 1/2 cup (125 mL) light mayonnaise
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 tbsp (15 mL) minced capers
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) white pepper
Preparation
Caper Mayonnaise: In small bowl, mix together mayonnaise, oil, capers, mustard, lemon juice and pepper; set aside.
Brush chicken on both sides with oil. Place on greased grill over medium-high heat; close lid and grill, turning once, for 8 minutes. Brush both sides with some of the Teriyaki Sauce; close lid and grill, turning and brushing with remaining sauce, until no longer pink inside, about 2 minutes. Let stand for 3 minutes; cut crosswise into slices.
Spread Caper Mayonnaise on bread; top with lettuce and chicken. Sprinkle with sesame seeds.
Tip: In the summer, top the sandwich with slices of ripe tomatoes and serve with this refreshing Greek watermelon and feta salad: chop watermelon to make about 4 cups (1 L and toss with 1 cup (250 mL) cubed feta cheese; sprinkle with a little olive oil, pepper and shredded fresh mint.
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