Grilled Chicken Sandwiches with Arugula and Chutney

"The sweet chutney in this sandwich contrasts well with the peppery arugula." -Lisa Richardson, Glendale, CA

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 15%
  • Fat: 5.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 42.3g
  • Carbohydrate: 25.2g
  • Fiber: 1.7g
  • Cholesterol: 101mg
  • Iron: 2.9mg
  • Sodium: 622mg
  • Calcium: 70mg


  • 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


  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.
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