| 1/2 | cup ranch dressing |
| 1 | tablespoon chopped fresh chives |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 4 | slices Canadian bacon |
| 4 | whole-grain burger buns, split |
| 2 | tablespoons mayonnaise or salad dressing |
| 2 | tablespoons chopped fresh parsley |
| 1 | very large tomato, sliced |
| 1 | medium cucumber, thinly sliced |
Serve with...
Texas Coleslaw
Total Time:
1 hour 15 min
| 1. | In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally. |
| 2. | Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted. |
| 3. | In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun. |
|
| Mixing the ranch dressing with the mayo helps to thicken it a little, but feel free to use just the ranch dressing on the buns. |
|
| Ranch and other salad dressings are a quick and easy marinade for chicken. The dressing gives the chicken great flavor and helps keep it moist. |
Nutrition Information:
530 ( 260); 29g ( 5g, 1/2g); 110mg; 890mg; 24g ( 4g, 8g); 44g 15%; 10%; 8%; 15% 1 1/2 ; 0 ; 0 ; 5 1/2 1 1/2