Chicken-Arugula Salad Open-Faced Sandwiches

Chicken-Arugula Salad Open-Faced Sandwiches Recipe
Photo: Oxmoor House
This chunky chicken salad features and olive oil vinaigrette instead of mayonnaise and is spooned over one slice of toasted gluten-free bread along with fresh arugula and tomato slices.
0

Be the first to rate it

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 289
Fat 12.7 g
Satfat 3.7 g
Monofat 6.3 g
Polyfat 1.3 g
Protein 25.3 g
Carbohydrate 16.1 g
Fiber 3.2 g
Cholesterol 63 mg
Iron 1.2 mg
Sodium 480 mg
Calcium 73 mg

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh or dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups diced cooked chicken breast
1/4 cup finely chopped red onion
6 tablespoons (1 1/2 ounces) crumbled reduced-fat feta cheese
4 (1-ounce) slices gluten-free bread, lightly toasted
2 cups packed arugula
1 (6-ounce) tomato, cut into 4 slices

Preparation

1. Combine first 7 ingredients in a medium bowl, stirring with a whisk. Add chicken, onion, and cheese, tossing gently.

2. Place 1 toast slice on each of 4 plates. Top each with 1/2 cup arugula, 1 tomato slice, and about 1/2 cup chicken mixture.

Note:

Arugula has a peppery flavor that's more intense than that of most lettuces. It's highly perishable and will only last for a few days after purchase. Store it in the refrigerator inside a perforated plastic bag. Rinse thoroughly, and pat dry before using.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Gluten-Free Cookbook

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note