CHICKEN CAESAR SALAD Sandwich (Lunch)

Ingredientes

Ingredients:

•

•

For the Chicken:

• 2 chicken breasts (250 g total),

pounded to even thickness

s cup (60 g) panko breadcrumbs

Y4 cup (30 g) grated Parmesan cheese

• Ya tsp (lg) garlic powder

2 tsp (1 g) paprika

½ tsp (3 g) salt

Va tsp (0.5 g) black pepper l large egg (50 g), beaten Olive oil spray

For the Caesar Salad Filling:

• 2 cups (80 g) chopped romaine lettuce

• 2 tbsp (30 ml) light Caesar dressing • ltbsp (5 g) freshly grated Parmesan cheese

• Y4 tsp (1 g) black pepper

For the Sandwich Assembly:

2 ciabatta rolls or sandvwich buns (120 g total)

2 slices turkey bacon or regular bacon (40 g), cooked

1 tbsp (15 g) light butter or olive oil spread, for toasting Optional: extra Caesar dressing for drizzle

Instruções

• ltbsp (5 g) freshly grated Parmesan

Instructions:

1.Prepare the chicken: Preheat air fryer or oven to 200°C (400°F). Pat chicken dry and season lightly with salt and pepper.

2.Coat the chicken: In one bowl, add beaten egg. In another, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. Dip each chicken breast in egg, then coat evenly in the breadcrumb mixture.

3.Cook the chicken: Spray both sides with olive oil and air fry for 1O-12 minutes (or bake 18-20 minutes), flipping halfway, until golden brown and fully cooked (internal temp 74°C/ 165°F).

4.Toast the bread: Slice ciabatta rolls in half and lightly butter or spray with olive oil. Toast in a pan or oven until crisp and golden. 5.Make the Caesar filling: In a bowl, toss chopped romaine with Caesar dressing. Parmesan, and black pepper until evenly coated.

6.Assemble the sandwich: Place cooked chicken on the bottom half of each roll, top with bacon slices, then pile on the Caesar salad mix. Drizzle with a little extra dressing if desired, then close the sandwich. 7.Serve: Slice in half and serve immediately while warm and crunchy.

Notas

Calories 615 Protein 47 g Carbs 44 g Fat 26 g Serving Size: 1 sandwich (Recipe makes 2 servings)