Spicy Chicken and Arugula Sandwich

Randy Mayor; Melanie J. Clarke
We found plain focaccia, perfect for this sandwich, at the deli counter. The arugula adds a peppery bite, but any other salad green will work.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 341
Caloriesfromfat 26 %
Fat 9.9 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 4.4 g
Protein 24.9 g
Carbohydrate 37.6 g
Fiber 1.7 g
Cholesterol 53 mg
Iron 2.5 mg
Sodium 545 mg
Calcium 35 mg

Ingredients

2 teaspoons olive oil
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon fajita seasoning
1/4 cup light mayonnaise
3 tablespoons chopped fresh cilantro
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (9-ounce) round loaf focaccia, halved horizontally
1 medium ripe tomato, thinly sliced (about 4 ounces)
1 1/2 cups trimmed arugula

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Place plastic wrap over chicken; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with fajita seasoning. Add chicken to pan; cook 2 minutes on each side or until done. Cut into (1-inch-thick) slices.

While chicken cooks, combine mayonnaise, cilantro, rind, and juice; spread evenly over cut sides of bread. Arrange chicken on bottom half of bread; top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges.

Note:

Lorrie Hulston Corvin,

January 2004