Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.
Cooking Light AUGUST 2002
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)
Go to full version of