Caesar Salad Sandwich

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  • 25m
  • 4
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  • ½ cup of French Bread cubes

  • ½ Tbsp of Olive Oil

  • ½ tsp Oregano

  • 1/3 cup of American Garden Plain Bread Crumbs

  • ¼ tsp Onion Powder

  • ¼ tsp Garlic Powder

  • ¼ tsp Paprika

  • ¼ tsp Salt

  • Dash of Black Pepper

  • 1 Egg

  • ½ Tbsp Milk

  • 2 Skinless Chicken Breasts

  • 2 Tbsps Parmesan Cheese, grated

  • 1 ½ cup of Lettuce, chopped into medium pieces

  • ½ cup of American Garden Creamy Caesar Salad Dressing

  • 4 Tortilla Bread at room temperature


  • To prepare the Croutons: Place the French bread in the oven sheet, and then sprinkle them with olive oil and oregano. Toast the bread in a preheated oven at 180oC for about 10 minutes, stirring from time to time until the bread turns golden. Take the sheet out of the oven and leave it aside to cool.

  • In a bowl, mix together the American Garden Plain Bread Crumbs, the onion powder, the garlic powder, the paprika, the salt and the black pepper. Whisk the egg with the milk in another bowl.

  • To prepare the chicken, dip the chicken from both sides in the milk mixture; and then in the American Garden Plain Bread Crumbs mixture. Put the pieces on an oven sheet lined with parchment paper; then place the sheet in a preheated oven at 180oC. After about 7 minutes, stir them and then let them cook for another 7 minutes. Take out the sheet from the oven, and then cut the chicken pieces into small cubes after they cool.

  • In a large bowl, put the croutons, chicken, parmesan cheese, lettuce, and American Garden Creamy Caesar Salad dressing. Mix the ingredients, and then spread them on the tortilla bread. Wrap the bread in the form of rolls and serve the rolls immediately.

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