Caesar Salad Sandwich
8 Slices Martin’s Potato Bread
4 Boneless, Skinless Chicken Breasts (about 1 ½ pounds) – sliced into strips
– Juice from 1 Lemon
– 3 Tablespoons Olive Oil
– 1 Teaspoon Fresh Thyme Leaves
– 2 Tablespoons Chopped Parsley
– Generous Pinch of Salt and Pepper
4 Tablespoons Butter, melted
1 Teaspoon Garlic Powder
1 Teaspoon Italian Seasoning
Green Leaf Lettuce
2 Avocados, sliced
½ Cup Creamy Caesar Dressing
1/3 Cup Parmesan Cheese, grated
Preheat oven to 400 degrees Fahrenheit.
Combine all marinade ingredients for chicken and add chicken strips; mix well.
Heat a medium skillet over medium high heat and cook chicken on both sides until cooked through. Remove and allow to rest for 5 minutes.
Stir together melted butter, garlic powder, and Italian seasoning. Brush over both sides of each slice of Martin’s Potato Bread. Arrange slices on a large baking sheet and bake for 5 minutes or until golden brown.
To assemble sandwich, layer lettuce on top of a slice of seasoned toasted bread, then add chicken, avocado slices, and spread a spoonful of dressing over the avocados. Sprinkle Parmesan Cheese and add another layer of lettuce before topping with another slice of seasoned toasted bread.