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Grilled Chicken Breast Sandwich

Updated: Monday, December 1 2014, 04:29 PM EST
with Roasted Corn & Tomato Salad

Servings: 4

4 each– 5-6 ounce Chicken Breast, Boneless and Skinless
16 ounces Kroger Balsamic Vinaigrette Lite Dressing
12 pieces    Asparagus
4 each Roma Tomatoes
4 slices Private Selection Hardwood Smoked Gouda Cheese
2 ounces Baby Spinach leaves
4 each Sandwich Roll (Bakery Department)

Put Chicken breasts in Large Ziploc bag and pour 8 ounces of the Balsamic Dressing over Chicken.  Seal the bag and refrigerate for at least 1 hour. 

Trim off of the woody end of the asparagus, set aside.  Cut the stem end off of the tomatoes, then cut each tomato in half lengthwise and remove seeds.  Place the asparagus and tomatoes in a shallow dish and cover with 4 ounces of the Balsamic Dressing, set aside until ready to grill.

Remove the chicken breast from the bag and shake off excess dressing. Pour off excess dressing from asparagus and tomatoes.

Cut Sandwich rolls in half and brush with 4 ounces of the Balsamic Dressing.

On a preheated grill (medium-high heat - 350⁰), grill chicken breast until it reaches at least 165⁰ for an internal temperature. When chicken is ready top with cheese until melted and remove from grill.   Grill asparagus and tomatoes for 4-5 minutes. Toast rolls on grill for 2-3 minutes. 

Assemble sandwich with chicken, then asparagus, tomatoes and spinach. Serve with Roasted Corn & Tomato Salad.



4 large ears Bi-Color Corn, fresh on the Cob
1-2 ounces Private Select Italian Extra Virgin Olive Oil
2 ounces Private Select Basil Pesto
1 pint Cherry Tomatoes
1 bunch Green Onions, sliced on the bias
1 bottle Annie’s Roasted Red Pepper Vinaigrette
1 teaspoon Private Select Sea Salt, freshly ground
1 teaspoon Private Select Peppercorn Medley, freshly ground

Preheat grill to medium-high heat, clean & oil.

Shuck & clean corn, brush with olive oil.  Roast corn, 5-7 minutes,
turning to roast evenly.  Cut kernels off the cob, toss with pesto and
set aside, let come to room temperature. 

Cut tomatoes in half (side to side), add to cooled corn mixture.  Add green
onions, dressing, salt & pepper. Combine & chill for at least 30 minutes.

Grilled Chicken Breast Sandwich

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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