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A chicken sandwich with caramelized onions.
1/2 cup light mayonnaise1 tbsp. lime juice1 tsp. smoked paprika1 garlic clove, minced3 tbsp. extra-virgin olive oil, dividedSalt and ground black pepper, to taste2 lb. DOLE Onions, cut in half lengthwise and thinly sliced crosswise2 tbsp. vegetable oil4 cups DOLE Chopped Romaine or other DOLE Salad blend3 (8 oz. each) boneless, skinless chicken breast halves, cut inhalf crosswise and pounded to 1/2-inch thickness6 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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