with Basil Pesto Mayo and Salad
Ingredients: Chicken breast • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Tags
Chicken Breasts
2 unit(s)
Sandwich Bun
2 unit(s)
Tomato
1 unit(s)
Spring Mix
56 g
Basil Pesto
0.25 cup
Mayonnaise
4 tbsp
Zesty Garlic Blend
7 g
White Wine Vinegar
0.5 tbsp
Sugar*
0.25 tsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips.
- On a parchment-lined baking sheet, arrange chicken in a single layer. Season all over with Zesty Garlic Blend, salt and pepper.
- Roast in the middle of the oven for 14-16 min, until cooked through.**
- Meanwhile, cut half the tomato into 1/4-inch rounds. Cut the remaining tomato into 1/4-inch pieces.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) basil pesto. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)
- In a small bowl, combine mayo and remaining pesto. Season with salt and pepper. (NOTE: This is your pesto mayo.)
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- To the bowl with dressing, add diced tomatoes and spring mix. Toss to combine.
- Spread basil pesto mayo over top and bottom buns. (TIP: Add some salad to the sandwiches, if you like!) Stack chicken and tomato slices on bottom buns. Close with top buns.
- Divide salad and sandwiches between plates.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
720
kcal
Calories
35
g
Fat
5
g
Saturated Fat
50
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1330
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
50
mg
Calcium
4.5
mg
Iron
