Light Mayonnaise Chicken Sandwich

Zaid Al-FarsiCozinheiro

Ingredientes

• 2 chicken breasts, shredded and halved
  2 breast
• 4 medium brown sandwich breads
  4 bread
• 1 head of chopped lettuce
  1 head
• 1/4 cup lemon juice
  0.3 cup
• 2 tablespoons mustard
  2 tablespoons
• 1 clove of minced garlic
  1 clove
• 2 tablespoons olive oil
  2 tablespoons
• Sal
  0
• Especiarias
  0
• 1/4 cup chopped parsley
  0.3 cup
• 4 tablespoons light mayonnaise
  4 tablespoons
• 2 tablespoons lemon juice or juice of half a lemon
  2 tablespoons

Passos

1. 1

   To prepare the marinade, mix the lemon juice, mustard, garlic, salt, and spices in a large bowl. Gradually add the oil while mixing until fully combined.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
2. 2

   Place the chicken pieces in the same bowl and mix until all the chicken pieces are coated with the sauce, then cover the bowl and refrigerate for at least two hours.

   120 minutos
3. 3

   Preheat the oven. Pour the chicken with its marinade into a baking tray and place it in the oven. Stir the chicken until it is well cooked. If the chicken dries out, add some water or lemon juice.

   Utensílios necessários:

   Forno

   🍳

   Baking Tray

   10 minutos
4. 4

   When the chicken is cooked, remove it from the oven and let it cool, then slice it thinly lengthwise.

   5 minutos
5. 5

   To prepare the sauce: mix the chopped parsley with the mayonnaise and then add the lemon juice and mix them together.

   Utensílios necessários:

   Tigela de mistura

   5 minutos
6. 6

   Toast the sandwiches and then spread a generous layer of sauce inside. Place the chopped lettuce on top of the sauce followed by the chicken, then close the sandwich.

   5 minutos
7. 7

   Serve the chicken sandwich hot.

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Especiariaspor 100g

Energia350 kcal

Proteínas10 g

Gordura Total15 g

Carboidratos60 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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