Here is a lighter version of the chicken salad sandwich. There is no heavy mayo to cloud the arteries and even children will love it.

 

• 1 tbsp. olive oil
• 14 oz. chicken tenders
• 2 cups seedless red grapes, halved
• 6 cups of baby spinach, stems removed
• 2 tbsp. fig balsamic vinegar
• 1 french baguette
• 4 oz. thinly sliced provolone cheese

Preheat broiler. Line a cookie sheet with foil and brush with some of the olive oil. Place the chicken in a single layer and drizzle the remaining oil;  lightly sprinkle some salt and pepper.

Broil; for about 8-10 minutes until cooked through and beginning to brown.

In a large bowl, toss the spinach, grapes, chicken tenders and the balsamic vinegar.

Cut the baguette in 4 portions, but do no cut right through. Put on the cookie sheet and top with the cheese, allowing to melt. Layer the salad on top in equal portions.

Yummy!!!!