Poached Chicken Sandwich With Lemon-Caper Mayo

Lunchtime? Take a break from deli meats and try this delectable chicken recipe. If you’re cooking for a crowd, you can do much of the prep work ahead of time, and cleanup is a snap!

Description
Tender chicken breasts with a deliciously tangy dressing make a great sandwich that requires little cleanup. You can poach the chicken up to 2 days ahead; just remember to cool it completely before refrigerating.

Makes 2 Servings

Ingredients
2 cups water
3/4 tablespoon fresh lemon juice, divided
2 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1/8 cup mayonnaise
1/2 tablespoon capers, drained, rinsed, and roughly chopped
4 slices whole-grain bread, lightly toasted
2 lettuce leaves

Instructions
Bring water and 1/2 tablespoon of the lemon juice to a simmer in a large, high-sided saucepan. Season chicken with salt and pepper, add to water, and simmer, covered, 10 minutes. Remove pan from heat and let stand, remaining covered, for 15 minutes. Remove to a plate and cool at room temperature, 5 minutes.

While chicken is cooking, mix together mayonnaise, remaining lemon juice, and capers. Season to taste with pepper.

Make each sandwich with 2 bread slices, 1 chicken breast (sliced in half lengthwise, if easier to manage), 2 tablespoons mayonnaise mixture, and 1 lettuce leaf. Slice in half and serve.

Recipe from The South Beach Diet Quick & Easy Cookbook.

Nutritional information
420 calories
15 g total fat (2.5 g sat)
25 g carbohydrate
45 g protein
3 g fiber
540 mg sodium

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Filed Under Lunch Recipe, Recipe of the Week, What's New 

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