avec mayo au pesto au basilic et salade
Ingrédients : Filets de poulet • Pain à sandwich (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Tomates Roma • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pain à sandwich
2 unit(s)
Tomato
1 unit(s)
Mélange printanier
56 g
Pesto au basilic
0.25 cup
Mayonnaise
4 tbsp
Mélange d’épices acidulé à l’ail
7 g
Vinaigre de vin blanc
0.5 tbsp
Sucre*
0.25 tsp
Sel*
0.125 tsp
Poivre*
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
