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Spicy Chicken and Arugula Sandwich

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

    Pounding Chicken
  2. 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.