Roasted Chicken Salad with Crunch

Roasted Chicken Salad with Crunch For Dinner

Ingredients

2 chicken breast 1 cucumber 1 red pepper 4 tbsps chopped fresh mint 4 tbsps fresh lime juice 2 tsps ground cumin

12 cup mayonnaise

1 tsp kosher salt

black pepper

4 leaves romaine lettuce

8 slices ciabatta

Directions

1. 1
   Adjust oven rack to lower middle position and preheat oven to 500°F”. Using a very sharp knife, cut the chicken breasts in half crosswise. Season with salt and pepper. Arrange pieces bone side down on a roasting pan that just fits them. Place in oven and cook for 10 minutes. Flip pieces carefully with a pair of 12-inch tongs. Cook for 10 more minutes. Meat should be cooked, and juices should run clear. If not, return to oven to finish cooking. When done, set aside and let cool completely.
2. 2
   When chicken is cool, remove skin with your hands and remove any bones. Cut lengthwise into thin strips.
3. 3
   Cut cucumber crosswise into thirds. Halve each third lengthwise, remove seeds with a spoon, and then slice into thin strips.
4. 4
   Gently toss sliced chicken, cucumber, red pepper, and mint in a medium-sized bowl. In a small bowl, whisk together lime juice, cumin, mayonnaise, salt, and pepper to taste. Pour ¾ of the dressing into the medium-sized bowl and gently mix. Taste, and then add more of the dressing if needed.
5. 5
   Top one slice of bread with a leaf of romaine, one cup of chicken salad, and another slice of bread. Repeat process three times. Serve with potato chips.