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Chicken-Arugula Focaccia Sandwiches

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings
Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.

Ingredients

  • 3 tablespoons plain fat-free yogurt
  • 1 tablespoon Rosemary-Garlic Rub
  • 2 Mediterranean Grilled Chicken breast halves
  • 1 teaspoon lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups trimmed arugula
  • 1 (8.8-ounce) loaf rosemary focaccia (such as Alessi), cut in half horizontally and toasted
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped pitted kalamata olives

Nutrition Information

  • calories 328
  • caloriesfromfat 27 %
  • fat 9.7 g
  • satfat 2.1 g
  • monofat 5.3 g
  • polyfat 2 g
  • protein 23.5 g
  • carbohydrate 36.5 g
  • fiber 1.9 g
  • cholesterol 43 mg
  • iron 2.6 mg
  • sodium 702 mg
  • calcium 88 mg

How to Make It

  1. Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.

  2. Remove the Mediterranean Grilled Chicken from bones; thinly slice. Combine juice, oil, salt, and pepper; drizzle over arugula, tossing to coat.

  3. Spread yogurt mixture over cut sides of bread. Arrange arugula, sliced chicken, onion, and olives over bottom half of loaf; cover with top half of loaf. Cut into 4 wedges.

  4. (Totals include Rosemary-Garlic Rub and Mediterranean Grilled Chicken)