Chicken and Bacon Sandwiches with Balsamic Orange Dressing

Though flavor-packed, this sandwich is light and healthy. The bacon strips give extra crunch and goes well with the tangy orange and balsamic dressing.


Serves 4  Prep Time 10 minutes  Cooking Time 20 minutes

1 tablespoon olive or vegetable oil, plus some to drizzle over the chicken
1 small onion, chopped
1 tablespoon mustard
1/8 cup orange juice
1/8 cup balsamic vinegar
1 orange, zested and cut into wedges, for garnish
1/4 cup olive oil
4 boneless, skinless chicken breasts
vegetable oil, for drizzling
grill seasoning or salt and freshly ground black pepper
romaine lettuce
8 slices of whole-wheat bread or 4 crusty rolls, split, toasted and buttered
8 slices bacon, cooked until crispy

1  Preheat a grill pan or griddle pan over medium-high heat.

2  Heat a small saucepan over moderate heat. Sauté onions in oil for 3 to 5 minutes or until soft.

3  In a blender, combine mustard, orange juice, balsamic vinegar, orange zest, and olive oil. Blend on high until sauce is smooth. Use this sauce to marinate the onions.

4  Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, then turn and cook another 2 to 3 minutes on the other side.

5  To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun or slice of bread. Spoon remaining marinade from onions over the sliced chicken. Place the lettuce on top then arrange marinated onions and orange segments. Top with 2 slices of crisp bacon and finish with the other bun or another slice of bread.

Photography by David Hanson │ Styling by Sharlene Tan

• Be the first one to comment...