By Brittanie Peterson
Preheat a grill pan or a non-stick skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Drizzle 1 tablespoon of olive oil over the chicken.
Grill the chicken breasts for about 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Once cooked, remove from the pan and let them rest for a few minutes before slicing.
Slice the cooked chicken into thin strips.
Assemble each sandwich by layering one slice of tomato, a few slices of chicken, one slice of fresh mozzarella, and some fresh basil leaves onto a slice of ciabatta or sourdough bread. Drizzle with a little balsamic glaze.
Top with another slice of bread to complete the sandwich.
Wipe the grill pan clean if necessary, and then heat over medium heat. Lightly brush or spray the outside of each sandwich with a little olive oil.
Grill each sandwich for about 3-4 minutes on each side until the bread is toasted and the cheese is melted.
Toss the mixed salad greens with olive oil, lemon juice, salt, and pepper to taste in a large bowl.
Cut each panini in half and serve immediately with the mixed greens on the side.
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This Main Dish Sandwich Chicken Salad recipe is ready in 30 minutes and features boneless skinless chicken breasts, ciabatta or sourdough bread, tomato and other delicious ingredients. Contains 600 calories total.
Preheat a grill pan or a non-stick skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Drizzle 1 tablespoon of olive oil over the chicken.
Grill the chicken breasts for about 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C). Once cooked, remove from the pan and let them rest for a few minutes before slicing.
Slice the cooked chicken into thin strips.
Assemble each sandwich by layering one slice of tomato, a few slices of chicken, one slice of fresh mozzarella, and some fresh basil leaves onto a slice of ciabatta or sourdough bread. Drizzle with a little balsamic glaze.
Top with another slice of bread to complete the sandwich.
Wipe the grill pan clean if necessary, and then heat over medium heat. Lightly brush or spray the outside of each sandwich with a little olive oil.
Grill each sandwich for about 3-4 minutes on each side until the bread is toasted and the cheese is melted.
Toss the mixed salad greens with olive oil, lemon juice, salt, and pepper to taste in a large bowl.
Cut each panini in half and serve immediately with the mixed greens on the side.
Calories per Serving: 600
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