Chicken Strip Sandwich

For the chicken strip sandwich, I started by preheating the oven to 400 degrees Fahrenheit. Once the oven got to temperature I placed 3 chicken strips on a pan and placed it in the oven with a 10 minute timer. While the chicken strips cooked I made the honey mustard sauce, combining mayonnaise, dijon mustard, honey and paprika. After 10 minutes I removed the chicken strips, flipped them and put them back in the oven for another 10 minutes. With 5 minutes left on the timer I placed 2 pieces of frozen bread in the toaster, sliced 3 cherry tomatoes and peeled pieces of iceberg lettuce. After removing the chicken strips I placed the 3 pieces on one side of the bread, next I added the tomatoes, lettuce and a drizzle of honey mustard. The sandwich was then placed on a plate to enjoy. 

Sandwich Ingredients:       Honey Mustard Ingredients:

– 2 slices of bread              – 2 tablespoons of mayonnaise 

– 3 chicken strips               – 2 tablespoons of dijon mustard

– Iceberg lettuce                – 1 tablespoons of honey

– 3 cherry tomatoes           – 1 teaspoon of paprika

– Honey mustard 

I have made this recipe twice before. I have always enjoyed chicken strips with honey mustard sauce, but I have found that it is not always the most filling or nutritional on its own. Therefore, I decided to make it into a sandwich to add more sustenance. This recipe is very simple and easy to make. I followed the instructions on the chicken strip packaging and the pieces came out of the oven perfectly cooked! The freshness of the tomatoes, slight crunch of the toasted bread and the sweetness of the honey mustard sauce was a great balance for a Saturday lunch. I really like honey mustard sauce, so next time I will probably add a little more. Also rather than using iceberg lettuce and cherry tomatoes, I will use romaine lettuce for an added crunch and on the vine tomatoes so that they do not fall out of the sandwich as easily. 

Photo taken by me