Spicy Chicken and Arugula Sandwich

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.