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Grilled Chicken Sandwiches with Arugula and Chutney

Yield 4 servings (serving size: 1 sandwich)
"The sweet chutney in this sandwich contrasts well with the peppery arugula." -Lisa Richardson, Glendale, CA

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons light mayonnaise, divided
  • Cooking spray
  • 6 tablespoons mango chutney, divided
  • 4 (1-ounce) slices sourdough bread
  • 2 cups trimmed arugula

Nutrition Information

  • calories 323
  • caloriesfromfat 15 %
  • fat 5.3 g
  • satfat 1.1 g
  • monofat 1.4 g
  • polyfat 2.1 g
  • protein 42.3 g
  • carbohydrate 25.2 g
  • fiber 1.7 g
  • cholesterol 101 mg
  • iron 2.9 mg
  • sodium 622 mg
  • calcium 70 mg

How to Make It

  1. Prepare grill.

  2. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat both sides of each chicken breast half with 1 1/2 teaspoons mayonnaise. Place chicken on grill rack coated with cooking spray. Grill for 3 minutes on each side or until done. Brush 1 1/2 teaspoons chutney over each chicken breast half. Place bread slices on grill rack, and grill for 1 minute on each side or until golden. Spread 1 tablespoon chutney onto each of 4 bread slices, and top each serving with 1/2 cup arugula and 1 chicken breast half.