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Grilled Thai Chicken Sandwich

http://www.eatingwell.com/recipes/Thai_chicken_sandwich.html

From EatingWell:  September/October 2012

Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this recipe.

5 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

• 1/2 cup “lite” coconut milk
• 1/4 cup smooth natural peanut butter
• 2 tablespoons lime juice
• 2 tablespoons chile-garlic sauce, divided
• 1 tablespoon reduced-sodium soy sauce
• 1 pound prepared pizza dough, preferably whole-wheat
• 1 tablespoon canola oil, divided
• 2 6-ounce boneless, skinless chicken breasts
• 1 large red bell pepper, quartered
• 1 large onion, sliced into 1/2-inch-thick rounds
• 2 tablespoons chopped fresh cilantro

Preparation

1. Preheat grill to medium-high.
2. Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.
3. Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1 1/2 teaspoons oil, brush one side of each disk.
4. Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1 1/2 teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.
5. Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes.
6. Slice the pepper and onion. Toss with 1/2 cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.

Nutrition

Per serving : 410 Calories; 17 g Fat; 3 g Sat; 5 g Mono; 38 mg Cholesterol; 44 g Carbohydrates; 25 g Protein; 4 g Fiber; 447 mg Sodium; 358 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 2 lean meat, 3 fat

Tips & Notes

• Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.