Roasted Dijon Chicken Sandwich with Bacon & Caramelized Red Onions
- 1-1/2 gal. boneless skinless chicken breasts, cooked, shredded
- 72 slices OSCAR MAYER Bacon, diced, cooked Rite Aid 2 For $7.00 thru 02/06
- 2 qt. celery, diagonally cut into thin slices
- 1-1/2 cups slivered almonds, toasted
- 1-1/2 cups KRAFT MAYO Real Mayonnaise
- 1-1/2 cups GREY POUPON Classic Dijon Mustard
- 3 qt. red onions, thinly sliced
- 1/2 cup oil
- 3/4 cup balsamic vinegar
- 3/4 cup brown sugar, packed
- 24 each pretzel sandwich rolls (6 inch), cut in half, toasted
- 3 qt. romaine lettuce, shredded
- Combine first 6 ingredients.
- Refrigerate until ready to serve.
- Saute onions in hot oil on medium heat 8 to 10 min.
- or until caramelized, stirring occasionally.
- Stir in vinegar and sugar; cook and stir several minutes or until liquid evaporates.
- For each serving: Fill 1 roll with about 3 Tbsp.
- onions, 1 cup chicken mixture and 1/2 cup lettuce.
boneless skinless chicken breasts, bacon, celery, slivered almonds, mayo, poupon, red onions, oil, balsamic vinegar, brown sugar, sandwich rolls, romaine lettuce
Taken from www.kraftrecipes.com/recipes/roasted-dijon-chicken-sandwich-bacon-caramelized-red-onions-127107.aspx (may not work)