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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
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Jap Chae

Monday, June 16, 2014

Ranch Chicken Sandwiches

Ranch Chicken Sandwiches
We moved into a new condo in Snowmass and there is a great gas grill out on our patio that I would be happy cooking on every single night if I could. Miss F disagrees, she thinks that everything from the grill tastes burned (except corn on the cob.)  We had grilled chicken sandwiches twice during our last trip and those nights were battles at dinner time.  I thought these sandwiches were amazing, messy as can be, but it was a delicious mess.  They were inspired from these Cobb Salad Sandwiches.
Ranch Chicken Sandwiches

2 large chicken breasts
2 cups water
2 tablespoons salt
2 tablespoons sugar

1 tomato, sliced
1 cup baby spinach
1 avocado, sliced
½ cup ranch dressing
4 sandwich rolls

Cut each chicken breast into two sandwich sized pieces. Add the chicken to a tupperware container, pour over the water, salt and sugar. Cover and refrigerate for four hours.

Preheat grill to medium high heat and prep the rest of the ingredients. Grill the chicken for 15 minutes, flipping once halfway through. Remove chicken from grill.

Split the sandwich roll, top with the chicken, a slice of tomato, ¼ cup of spinach, ¼ of the avocado and 2 tablespoons of ranch dressing. Top with the sandwich bun and repeat with the remaining rolls.
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2 comments:

Happy Valley Chow said...

That is a beautiful and tasty looking sandwich. Fantastic job!

Happy Blogging!
Happy Valley Chow

Carol @ Wild Goose Tea said...

I always always always enjoy a good chicken sandwich. A grilled one is a plus. And of course ranch dressing is good on everything!!!!

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