Chicken-Arugula Focaccia Sandwiches

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


4 servings

Recipe from

Cooking Light

Nutritional 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


3 tablespoons plain fat-free yogurt
1 tablespoon Rosemary-Garlic Rub
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


Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.

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

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.

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