1 lb chicken breasts
1 ½ tsp chili powder
2 TBS mayo
2 TBS ranch dressing
8 slices Texas toast
1 lg tomato, cut into 8 thin slices
4 slices of cheese
Cook chicken breasts and then shred with a fork like you would for chicken salad. Place shredded chicken in a bowl and mix in chili powder, mayo, and ranch dressing. Scoop chicken mixture onto four of the slices of bread, top each with 2 slices of tomato, and a slice of cheese. Grill for 3-5 minutes in a panini maker, or in between two large skillets on the stovetop.
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