Photo: Oxmoor House
4 servings (serving size: 1 sandwich)

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.

How to Make It

Step 1

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

Step 2

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.

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Cooking Light Gluten-Free Cookbook

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