Chicken-Arugula Salad Open-Faced Sandwiches

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 12.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.3g
  • Carbohydrate: 16.1g
  • Fiber: 3.2g
  • Cholesterol: 63mg
  • Iron: 1.2mg
  • Sodium: 480mg
  • Calcium: 73mg


  • 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


  1. 1. Combine first 7 ingredients in a medium bowl, stirring with a whisk. Add chicken, onion, and cheese, tossing gently.
  2. 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.

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

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