Caesar chicken-salad sandwiches

Yield: 2 Sandwiches

Ingredients:

2 Skinned (4-ounce) boned -chicken breast halves
1 tb Fresh lemon juice divided
2 ts Low-sodium soy sauce Cooking spray
3 tb Light mayonnaise
2 tb Grated Parmesan cheese
1 ts Dijon mustard
1/2 ts Anchovy paste
1/2 ts Bottled minced garlic
1/8 ts Pepper
4 sl (1.2-ounce) whole-grain -bread
2 Romaine lettuce leaves
4 sl (1/4-inch-thick) tomato
1. Preheat broiler.

Instructions:

2. Combine chicken 2 teaspoons lemon juice and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks. 3. Combine chicken 1 teaspoon lemon juice mayonnaise and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf 2 tomato slices and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator. Yield: 2 sandwiches. CALORIES 366 (28% from fat); FAT 11.4g (sat 3.1g mono 1.2g poly 3.7g); PROTEIN 30g; CARB 37.3g; FIBER 3g; CHOL 63mg; IRON 2.4mg; SODIUM 1 054mg; CALC 155mg Reprinted From Cooking Light Magazine Website: http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html