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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 26%
  • Fat: 9.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 4.4g
  • Protein: 24.9g
  • Carbohydrate: 37.6g
  • Fiber: 1.7g
  • Cholesterol: 53mg
  • Iron: 2.5mg
  • Sodium: 545mg
  • Calcium: 35mg

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

  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.
  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.
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