Description
A delicious grilled chicken and spinach sandwich with roasted red peppers and a tangy dressing.
Ingredients
Scale
- 1 Red Bell Pepper
- 1/4 Cup Pine Nuts (toasted)
- 1 Tablespoon Red Onions (diced)
- Basil (sliced, to taste)
- 1 Ciabatta (or baguette)
- 2 Tablespoons Olive Oil
- 2 Cloves Garlic
- 2 Cups Spinach
- 3 Cups Chicken (shredded, cooked)
- 1/2 Cup Olive Oil
- 1/4 Cup Balsamic Vinegar
- 1 teaspoon Honey
- 1/2 Tablespoon Dijon Mustard
- 1/2 teaspoon Kosher Salt
- Fresh Ground Black Pepper (to taste)
Instructions
- Heat a gas stove to high heat and place the peppers directly on the heat. Turn occasionally until black and charred. Alternatively, you can roast under the broiler in the oven.
- Remove to a ziploc and seal to steam the peppers for 15-20 minutes. Remove the skins, seeds, and stem and chop. Set aside.
- Whisk the dressing together and toss all ingredients in it except the spinach.
- Heat the oven to broil and brush olive oil on the insides of the bread and toast in the oven slightly until browning begins.
- Rub with a sliced garlic clove and pile on the chicken and spinach.
Notes
- Using a whole roasted chicken adds more flavor to the dish.
- Feel free to adjust the amount of basil to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg