Chutney adds a pleasing sweetness to this new twist on the chicken sandwich. We prefer cranberry chutney, but any variety will do.
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/4 cup bottled cranberry chutney (such as Crosse & Blackwell)
8 (1-ounce) slices multigrain bread
1/2 cup thinly sliced radishes
1/2 cup trimmed arugula or spinach
2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
How to Make It
Combine the cream cheese and cranberry chutney in a small bowl. Spread 1 tablespoon cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula, and chicken on each of 4 bread slices. Top with remaining bread slices.
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