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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Chicken Sandwiches with Caramelized Onions

Prep Time 65 minutes
Total Time 65 minutes
Difficulty 1.0 Easy
Calories Per Servings 640 Calories
Servings 6
Nutrition facts


A chicken sandwich with caramelized onions.

Ingredients 11


1/2 cup light mayonnaise
1 tbsp. lime juice
1 tsp. smoked paprika
garlic cloves, minced
3 tbsp. extra virgin olive oil, divided
  salt and ground black pepper, to taste
2 lb. DOLE® Onions
2 tbsp. vegetable oil
4 cup DOLE Chopped Romaine
3 (8 oz. each) boneless, skinless chicken breast halves
ciabatta bread, sliced in half crosswise



1/2 cup light mayonnaise
1 tbsp. lime juice
1 tsp. smoked paprika
1 garlic clove, minced
3 tbsp. extra-virgin olive oil, divided
Salt and ground black pepper, to taste
2 lb. DOLE Onions, cut in half lengthwise and thinly sliced crosswise
2 tbsp. vegetable oil
4 cups DOLE Chopped Romaine or other DOLE Salad blend
3 (8 oz. each) boneless, skinless chicken breast halves, cut in
half crosswise and pounded to 1/2-inch thickness
6 ciabatta or sourdough sandwich rolls, sliced in half crosswise


Whisk together mayonnaise, lime juice, smoked paprika and garlic in small bowl. Slowly whisk in 2 tablespoons olive oil. Set aside.



Cook onions in vegetable oil in large skillet over medium-high heat, stirring often, 10 to 15 minutes or until onions begin to brown. Lower heat to medium and cook onions, stirring often, 20 to 25 minutes or until wilted and dark golden brown. Add romaine; cook 3 to 4 minutes or until romaine starts to wilt. Season with salt and pepper, to taste. Set aside.



Season pounded chicken with salt and pepper, to taste. Grill or broil 6 to 7 minutes; turning once, or until no longer pink in center.



Lightly brush cut sides of rolls with remaining 1 tablespoon olive oil or as needed. Grill or broil rolls until lightly browned. Spread with mayonnaise mixture, as desired.



Assemble sandwiches with grilled chicken and caramelized onion-romaine mixture.

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