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    September 2009

    Caesar Salad Sandwiches

     

    • 4 medium hard rolls, whole grain
    • 2 cups Romaine lettuce, torn
    • 1/3 cup fat-free Caesar salad dressing
    • 3 1/2 tbsp. grated Parmesan cheese
    • 1 lb. chicken breasts, cut into 3 inch long strips
    • 1 1/4 tsp. olive oil

     

    Set the oven on broil.  Place the chicken strips on a broiler pan and brush with the olive oil.  Broil the strips of chicken for a total of about 7 minutes, turning once.  Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.  Combine the lettuce, dressing and cheese in a bowl.  Add the chicken to the salad and pile the mixture into the bread pocket.  Top with the other half of bread and serve with Tomatoes and Green Onion recipe.

     

     

    Tomatoes and Green Onions

     

    • 1 tbsp. olive oil
    • 2 green onions, finely chopped
    • 4 medium sized tomatoes, sliced and halved
    • 1 tsp. dried basil, or 1 tbsp. fresh basil, chopped 
    • 1/4 tsp. salt (optional), or to taste 

     

    Combine olive oil, green onions, sliced tomatoes, basil and salt in a bowl. Let stand 30 minutes before serving.

     

    NOTE:

    Tomatoes are usually available in Texas May-November.