ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Chicken Sandwiches with Arugula

Prep time 15 mins
Yield 4 servings (serving size: 1/4 of loaf)
The creamy sweetness of the chutney spread is a welcome change from the usual mayonnaise and mustard.

Ingredients

  • 1/4 cup mango chutney
  • 1/2 cup (4 ounces) tub-style light cream cheese
  • 1 (8-ounce) loaf French bread
  • 1/4 teaspoon cracked black pepper
  • 2 thin slices red onion, halved and separated
  • 2 cups arugula
  • 2 cups sliced cooked chicken breast

Nutrition Information

  • calories 384
  • caloriesfromfat 21 %
  • fat 9.1 g
  • satfat 4.2 g
  • protein 29.5 g
  • carbohydrate 42.3 g
  • fiber 1.8 g
  • cholesterol 75 mg
  • iron 2.7 mg
  • sodium 815 mg
  • calcium 98 mg

How to Make It

  1. Combine chutney and cream cheese in a small bowl; stir well.

  2. Cut bread in half horizontally. Spread chutney mixture evenly over cut sides of bread; sprinkle with pepper. Top bottom half evenly with onion, arugula, and chicken; replace top half of loaf. Cut sandwich into 4 equal portions.

Oxmoor House Healthy Eating Collection