Chicken-Arugula Salad Open-Faced Sandwiches

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. 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.