Grilled Chicken Po’boy with Spicy Remoulade

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A southern classic sandwich with smoky grilled chicken breast, crisp lettuce, tomato, and a zesty homemade remoulade sauce on a soft French roll. This Southern American-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2, about 6 inches each French rolls
• 4 large romaine lettuce leaves
• 1 medium, sliced ripe tomato
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tsp lemon juice
• 1 tbsp minced capers
• 1 tbsp minced parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 boneless skinless chicken breasts with 2 tbsp olive oil. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper.
2. Step 2: Grill chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
3. Step 3: While chicken rests, slice 2 French rolls lengthwise without cutting all the way through. Toast them lightly on the grill until golden, about 1-2 minutes.
4. Step 4: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp lemon juice, 1 tbsp minced capers, and 1 tbsp minced parsley to make the remoulade sauce.
5. Step 5: Slice grilled chicken into 1/2-inch thick strips. Spread remoulade sauce evenly on both sides of the toasted rolls.
6. Step 6: Layer 2 large romaine lettuce leaves and slices from 1 medium ripe tomato on the bottom half of each roll. Top with grilled chicken strips and close the sandwich.