Pulled Chicken Caesar Sandwiches are ight and savory, with an utterly addicting Caesar dressing!
I have a recipe you have got to try. It’s easy, ready in 30 minutes, and insanely delish.
Pulled Chicken Caesar Sandwiches!
I featured this recipe in a Friday Favorites post a few weeks ago, and have been chomping at the bit to make them since. I’m not a huge Caesar Salad girl, but for some reason this sandwich lingered in the back of my mind, practically calling my name. Maaaaake me! it demanded. So I did! :)
The original recipe was a crock pot recipe using chicken thighs, but I shortened the cooking time, and lowered the calories, by poaching-then-shredding chicken breasts. That’s just 2 chicken breasts cut in half, cooked in boiling water for about 10 minutes, then shredded by hand.
After the chicken was shredded, I placed it in a sauce pan and started adding goodies like Brianna’s Homestyle Asiago Caesar Dressing. I think the reason I’m not a huge fan of Caesar Salads is because the dressing is never quite right. This dressing is IT, people! Best Caesar dressing I have ever had, hands down.
To the chicken and dressing I added 1/4 cup of an Italian shredded cheese blend,
and dried parsley and pepper.
While the chicken and mix-ins warmed, I toasted up a couple Arnold Sandwich Thins, that I had spread with a little Earth Balance, and dusted with garlic powder.
It made all the difference! These golden brown and crispy buns held up so well to the saucy chicken, and that pop of garlic-butter was insane.
After they were toasted I piled on the chicken, added a few leaves of ice-cold romaine, and called it
a day dinner!
Pulled Chicken Caesar Sandwiches
Pulled Chicken Caesar Sandwiches are my kinda meal — light and savory, with an utterly addicting Caesar dressing!
- 2 large chicken breasts (about 1lb)
- 1/2 cup Caesar dressing
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon dried parsley flakes
- Romaine lettuce, torn
- Sandwich Thins or buns
- Earth Balance or butter
- Garlic powder
- Poach chicken breasts by cutting each breast in half, then placing in a large pot of boiling water for 10-15 minutes, or until cooked through. Drain and let cool slightly, then shred.
- Place chicken, Caesar dressing, cheese, parsley flakes and pepper, into a saucepan over low heat until warmed through.
- Thinly spread Earth Balance onto each bun half, sprinkle with garlic powder, and toast under the broiler. Spoon chicken onto toasted buns, and top with romaine lettuce.
Adapted from The Girl Who Ate Everything
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Unbelievable, I’m telling you. It was ready in a jiff, and that dressing was so crazy good! You’ve gotta find it!
I served some fresh, crunchy veggies on the side.
Ben’s all “Um, what’s this?” when I put it down in front of him.
Then proceeded to double up the carrots and celery when I informed him that eating them was mandatory.
In other news, it finally happened…
We got SNOW last night. :( I had no idea it was coming and threw a fit I’m glad no neighbors were around to see when I opened up the garage door this morning.
Tropical vacation search is going into high gear this evening…
What’s your favorite warm weather destination?
I’ve been to Mexico a dozen times, so right now I’m thinking Jamaica, Belize or Costa Rica for a spring break trip. Weigh in with your thoughts?!