Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette

Chicken Sandwich with Arugula and Sun-Dried Tomato Vinaigrette Recipe
Becky Luigart-Stayner; Katie Stoddard

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 15 %
Fat 6.4 g
Satfat 2.3 g
Monofat 1.7 g
Polyfat 1.7 g
Protein 45.4 g
Carbohydrate 32.4 g
Fiber 1.7 g
Cholesterol 99 mg
Iron 3.3 mg
Sodium 570 mg
Calcium 109 mg


Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/4 cup balsamic vinegar
1 garlic clove, minced
4 (2-ounce) onion sandwich buns
2 cups trimmed arugula


Preheat broiler.

Heat a grill pan coated with cooking spray over medium-high heat. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/8 teaspoon salt and black pepper. Add chicken to pan, and cook 4 minutes on each side or until done.

While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.

Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Place 1 chicken breast half on bottom half of each bun. Add arugula to tomato mixture, and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.