I love chicken Caesar salads, but not all of my tiny humans will eat a salad, so this recipe was created to ensure mom got what she wanted and the kids would still eat.
2 Boneless, Skinless Chicken Breasts
6 Slices Bacon, cooked crisp, crumbled
1 tsp. Bacon Grease
1 C Fresh Spinach, finely diced
1/2 C Fresh Tomato, finely diced
1 1/2 C Creamy Caesar Dressing
1 C Grated Parmesan Cheese
Romaine Lettuce for serving
6 Sub or Hoagie Rolls
5 T Butter
-Place chicken in pot, cover with water, season with salt and pepper, cover and bring to boil, cook 17-20 minutes or until chicken can easily be peeled with fork. Remove from pot, place in large bowl and allow to cool. Can shred by hand or using hand mixer to shred.
-In small pan over medium heat, heat bacon grease, add in spinach and tomato, season with salt and pepper, cook until spinach and tomatoes soften. Place in shredded chicken.
-Add in bacon, parmesan cheese and dressing. Mix well, set aside.
-Melt butter, place buns on baking sheet, brush insides of rolls with butter (save some for tops), sprinkle with granulated garlic and Italian dressing. Close bun and brush tops with butter, sprinkle with garlic salt. Cover with foil, bake 350 degrees for 10 minutes, remove foil and bake an additional 3 minutes.
-Serve chicken mixture on top of lettuce inside each roll while they are still warm. Enjoy!