Roasted Chicken Sandwiches with Arugula
The creamy sweetness of the chutney spread is a welcome change from the usual mayonnaise and mustard.
Yield: 4 servings (serving size: 1/4 of loaf)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 384
- Calories from fat: 21%
- Fat: 9.1g
- Saturated fat: 4.2g
- Protein: 29.5g
- Carbohydrate: 42.3g
- Fiber: 1.8g
- Cholesterol: 75mg
- Iron: 2.7mg
- Sodium: 815mg
- Calcium: 98mg
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
Preparation
- 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.
Roasted Chicken Sandwiches with Arugula Recipe at a Glance
- COURSE: Sandwiches
- MAIN INGREDIENT: Poultry
- PUBLICATION: Oxmoor House
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Roasted Red Pepper Sandwiches
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