The Ultimate Grilled Chicken Sandwich

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Onions

  Sweet, raw

  1 onion or 331g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Flour

  All Purpose - Giant

  1 cup or 120g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Dill

  Fresh

  2 cup sprigs or 18g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Onion powder

  Spices

  2 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Whole-wheat bread

  Commercially prepared

  8 slice or 224g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Parsley

  Raw

  1 cup or 60g

Directions

1. 1. MAKE THE FRIED ONIONS: Heat 1½ to 2 inches of oil in a large skillet over medium-low heat.
2. 2. In a shallow bowl, toss the onion in the buttermilk to coat. In another shallow bowl, stir together the flour, paprika, salt and pepper.
3. 3. Remove the onion from the buttermilk, shaking to remove excess liquid, then dredge evenly in the flour mixture.
4. 4. Add the onion to the hot oil and fry until evenly golden brown, about 4 minutes. Remove from the oil with a slotted spoon and drain on absorbent paper towels.
5. 5. MAKE THE DILL SAUCE: In the bowl of a food processor or blender, process the dill, yogurt, buttermilk, lemon zest and lemon juice until smooth. Season with the onion powder, salt and pepper.
6. 6. MAKE THE SANDWICHES: Heat a grill or grill pan until hot. Season the chicken breasts with the mustard powder, salt and pepper. Brush them evenly with the olive oil and then grill until nicely charred on both sides and fully cooked, 8 to 10 minutes. Cool slightly, then cut into thick slices.
7. 7. To build a sandwich, place one piece of bread on a plate and spread with 1 to 2 tablespoons of the dill sauce. Next, evenly layer on slices of tomato, cucumber and grilled chicken; top with fried onions, ¼ cup parsley leaves and another piece of bread. Repeat to build three more sandwiches.

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