Here is a lighter version of the chicken salad sandwich. There is no heavy mayo to cloud the arteries and even children will love it.
- 1 tbsp. olive oil
- 14 oz. chicken tenders
- 2 cups seedless red grapes, halved
- 6 cups of baby spinach, stems removed
- 2 tbsp. fig balsamic vinegar
- 1 french baguette
- 4 oz. thinly sliced provolone cheese
Preheat broiler. Line a cookie sheet with foil and brush with some of the olive oil. Place the chicken in a single layer and drizzle the remaining oil; lightly sprinkle some salt and pepper.
Broil; for about 8-10 minutes until cooked through and beginning to brown.
In a large bowl, toss the spinach, grapes, chicken tenders and the balsamic vinegar.
Cut the baguette in 4 portions, but do no cut right through. Put on the cookie sheet and top with the cheese, allowing to melt. Layer the salad on top in equal portions.