Grilled Caesar Chicken Club


  • 5 boneless, skinless chicken breasts, pounded to about ¼–inch thickness*
  • 1 can (20 oz.) dole pineapple slices, well drained
  • ¾ cup fat-free or low-fat Caesar salad dressing, divided
  • 15 whole wheat or whole grain bread slices, toasted
  • 10 dole green-leaf lettuce leaves
  • ½ cup thinly sliced red onion
  • 10 low fat turkey bacon slices, cooked and drained


  1. Place chicken and pineapple on grill or broiler pan.
  2. Brush with 2 tablespoons dressing.
  3. Grill or broil chicken and pineapple, 5 minutes.
  4. Turn chicken and pineapple over; brush with 2 more tablespoons dressing.
  5. Cook 5 to 10 minutes more or until chicken is no longer pink in center and pineapple is golden brown.
  6. Spread remaining ½ cup dressing evenly over bread slices.
  7. For each sandwich, layer one bread slice with lettuce leaf, chicken breast, red onions, bread slice, 2 pineapple slices, 2 bacon strips, lettuce leaf and bread slice.
  8. Repeat with remaining sandwiches.
  9. Cut sandwiches into half.
  10. Insert toothpick into each half.


To pound chicken, place chicken between two pieces of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound meat to about ¼-inch thickness.

Recipe and Photo: / CC BY-SA

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