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

We found plain focaccia, perfect for this sandwich, at the deli counter. The arugula adds a peppery bite, but any other salad green will work.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

341 calories; calories from fat 26%; fat 9.9g; saturated fat 2.3g; mono fat 2.7g; poly fat 4.4g; protein 24.9g; carbohydrates 37.6g; fiber 1.7g; cholesterol 53mg; iron 2.5mg; sodium 545mg; calcium 35mg.
Advertisement