Grilled And Pickled Chicken Sandwich

Serves 4


2 large boneless, skinless chicken breasts

1/4 cup pickle juice

1/4 cup olive oil

2 large red peppers

8 leaves raddichio or oak leaf lettuce

12 sliced-for-sandwiches bread and butter pickles

1/3 cup low-fat mayonnaise

8 slices whole grain bread


Cut chicken breasts in half lengthwise to obtain 4 chicken pieces. Mix together pickle juice and olive oil. Marinate chicken pieces in pickle juice mixture for 30 minutes. Cut peppers in half and remove stem and seeds; place skin side down on grill and cook until peppers are blackened and wilted. Place in paper bag to cool; remove skins, reserving any juice. Cook chicken breasts on grill until done (5 to 7 minutes per side). Toast bread slices on grill. Stir pepper juice into mayonnaise to thin slightly. Spread mayonnaise onto toasted bread slices.

Assemble sandwiches by placing lettuce leaf, 1 chicken breast, a red pepper half, 3 sliced-for-sandwiches pickles, and another lettuce leaf on top of 4 toasted bread slices. Top with remaining toasted bread slices.

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Nutrition Facts

Calories 400
Total Fat 12g
Cholesterol 35mg
Sodium 890mg
Total Carb. 53g
Protein 21g