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Preptime: 20 min.Cooktime: 15 min.
Carbs: 33g
Fat: 9g
Fiber: 2g
Protein: 63g
Satfat: 2g
Sodium: 845mg
For the chicken:
1 yellow onion, sliced about 1/2-inch thick
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 3-4 ounces each
salt to taste
freshly ground black pepper
For the sandwiches:
1/2 cup cream cheese, low-fat whipped
2 teaspoons Cajun seasoning
4 small loaves focaccia, sliced in half
4 large lettuce leaves (green leaf, bibb or romaine), shredded
Directions:
For the chicken:
1. Preheat the grill to medium-high.
2. Brush the onion slices and chicken with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side for the chicken and about 2-3 minutes per side for the onions. Use a spatula to flip the onion slices in order to keep the rings together. Transfer the chicken to a cutting board and slice on the bias.
For the sandwiches:
3. In a small mixing bowl, combine the cream cheese and cajun seasoning.
4. Lay out the focaccia on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it out on each slice of focaccia. Divide the lettuce among the sandwiches, top with a few slices of of chicken and a slice of grilled onion. Place the focaccia tops on each sandwich.
5. Slice the sandwiches on the diagonal and serve.
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