LIVE

This flavorful griddled sandwich is filled with chicken, arugula, mango, jalapeno, and feta cheese. 

Keith Schroeder
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 2 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-low heat.

    Advertisement
  • Brush grapeseed oil on 1 side of each bread slice. This will be the pan-contact side. Lay out all 4 bread slices, oil side down, on foil or parchment paper (as a work surface).

  • Toss warm chicken with arugula, shallot, and lime juice. Evenly distribute over 2 bread slices. Shingle mango evenly over chicken mixture. Scatter jalapeño over mango. Sprinkle evenly with cheese and salt. Close the sandwiches. Press gently to adhere all the ingredients.

  • Griddle the sandwiches for 4 to 6 minutes on each side, pressing gently to ensure that all the surface area of the bread is in contact with the pan. Be patient, and let it cook without peeking (you'll get a more even toast that way).

  • Combine powdered sugar and black pepper. Cut sandwiches in half, and dust with powdered sugar mixture.

Chef's Notes

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.

Nutrition Facts

357 calories; fat 14.3g; saturated fat 3.6g; mono fat 3.7g; poly fat 5.3g; protein 20g; carbohydrates 41g; fiber 5g; cholesterol 67mg; iron 2mg; sodium 637mg; calcium 350mg.
Advertisement