Since I couldn’t find a macaroni salad recipe that satisfied my appetite, I created my own. Ranch dressing gives things tang!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- 4 skinless, boneless chicken breasts
- 5 tablespoons vegetable oil, or as needed
- 1 large tomato, sliced
- 4 leaves romaine lettuce (Optional)
- 4 whole wheat buns, toasted
Instructions
- Mix flour, paprika, and garlic together in a shallow bowl. Coat chicken thoroughly with flour mixture.
- Heat oil in a heavy skillet over medium heat. Working in batches, cook chicken in hot oil until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
- Layer chicken, tomato, and lettuce on whole wheat buns.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 261 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious! Definitely going to make again
I followed this recipe, except I did not have any garlic powder, so I used onion powder… and I did not have any buns, I toasted some white bread, I’d make this again…
These were terrific. I did soak the chicken in buttermilk and did add the suggested black pepper. Really really good.
I love fried chicken and in sandwich form with garden fresh tomatoes is no exception. I do suggest adding ground black pepper to the flour mixture. Chicken breasts tend to to huge, I cut mine in half and then filleted them in half to create thinner pieces of chicken. Serve with cold slaw and you have a winner!