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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Chicken-Arugula Focaccia Sandwiches

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

  • Yield: 4 servings


  • 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)

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 27%
  • Fat: 9.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2g
  • Protein: 23.5g
  • Carbohydrate: 36.5g
  • Fiber: 1.9g
  • Cholesterol: 43mg
  • Iron: 2.6mg
  • Sodium: 702mg
  • Calcium: 88mg

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Chicken-Arugula Focaccia Sandwiches recipe