This chunky chicken salad features and olive oil vinaigrette instead of mayonnaise and is spooned over one slice of toasted gluten-free bread along with fresh arugula and tomato slices.

Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a medium bowl, stirring with a whisk. Add chicken, onion, and cheese, tossing gently.

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  • Place 1 toast slice on each of 4 plates. Top each with 1/2 cup arugula, 1 tomato slice, and about 1/2 cup chicken mixture.

Chef's Notes

Arugula has a peppery flavor that's more intense than that of most lettuces. It's highly perishable and will only last for a few days after purchase. Store it in the refrigerator inside a perforated plastic bag. Rinse thoroughly, and pat dry before using.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

289 calories; fat 12.7g; saturated fat 3.7g; mono fat 6.3g; poly fat 1.3g; protein 25.3g; carbohydrates 16.1g; fiber 3.2g; cholesterol 63mg; iron 1.2mg; sodium 480mg; calcium 73mg.
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