Olive Garden Chicken Caesar Sandwich Reduced-Fat
By Todd Wilbur
New to the lunch menu in 1995, this sandwich would normally have around 20 grams of fat, mostly because of the Caesar dressing. But if we use some low-fat and fat-free ingredients, we can reduce those fat grams by better than half of the original. And then we'll have a flavor-packed reduced-fat clone of the delicious Olive Garden creation that's great for lunch or dinner.
Keep in mind that the chicken will need to marinate for several hours, so start this one early, or even better, the day before you plan to eat it. This will ensure that your chicken is well marinated and the flavors in the dressing will have time to develop.
Serving Size–1 sandwich
Calories per serving–450 (Original–543)
Fat per serving–9g (Original–20.5g)
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 4 skinless chicken breast fillets
- 1 cup water
- 1 cup pineapple juice
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic
- 1/4 cup fat-free mayonnaise
- 1 tablespoon egg substitute
- 1 teaspoon white vinegar
- 1 1/2 teaspoons grated Parmesan cheese
- 1/8 teaspoon coarse-ground pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Pinch onion powder
- 3 drops Worchestershire sauce
- 4 Italian or sourdough sandwich rolls
- 2 cups chopped romaine lettuce
- Do This
1. Cut each chicken breast in half. Fold a piece of plastic wrap around one piece of chicken and pound flat (to about 1/4-inch thick) with a mallet or tenderizer. The chicken should be slightly larger in diameter than the sandwich rolls. Repeat with the remaining pieces.
2. Combine the ingredients for the marinade in a medium bowl. Add the chicken, cover, and chill for at least 4 hours. Overnight is best.
3. While the chicken marinates, combine all of the Caesar dressing ingredients in a small bowl. Cover and chill.
4. When the chicken has marinated, preheat your barbecue or indoor grill to high heat. Grill the chicken for 2 to 3 minutes per side, or until done.
5. Use the grill to brown the faces of each roll.
6. Build each sandwich by spreading about a half cup of lettuce on one of the bottom buns. Drizzle about a tablespoon of the dressing over the lettuce. Next, stack two pieces of chicken on the sandwich. Place one piece of the chicken slightly off to one side and then position the second piece off to the outer side but overlapping the first piece.
7. Finish off the sandwich with the top half of the roll. Repeat the process to build the remaining sandwiches and serve.