Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

What Makes It Great: The satisfying snap of quick-pickled squash plays well with creamy-smoky red bell pepper mayo, peppery arugula, and savory chicken. Use a mandoline to get perfectly uniform, thin slices of squash. Or for delicate squash ribbons, shave the squash lengthwise with a vegetable peeler.

Robin Bashinsky
Recipe by Cooking Light June 2013

Gallery

Romulo Yanes; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve. Pour hot mixture over squash in a bowl. Let stand for 30 minutes, tossing occasionally. Drain.

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  • Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.

  • Heat a grill pan over medium-high heat. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.

  • Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.

Nutrition Facts

349 calories; fat 12.2g; saturated fat 1g; mono fat 6.6g; poly fat 3g; protein 25.3g; carbohydrates 34g; fiber 2.4g; cholesterol 54mg; iron 2.7mg; sodium 758mg; calcium 44mg.
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