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    Chicken-Arugula Focaccia Sandwiches

    Source of Recipe

    Cooking Light-8/02

    List of Ingredients

    • 3 tablespoons plain fat-free yogurt
    • 1 tablespoon Rosemary-Garlic Rub*
    • 2 Mediterranean Grilled Chicken breast halves*
    • 1 teaspoon lemon juice
    • 1 teaspoon extra-virgin olive oil
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 cups trimmed arugula
    • 1 (8.8 ounce) loaf rosemary focaccia (such as Alessi), cut in half horizontally and toasted
    • 1/2 cup thinly sliced red onion
    • 1/4 cup chopped pitted kalamata olives


    1. Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.

    2. Remove chicken from bones; thinly slice. Combine juice, oil, salt and pepper; drizzle over arugula; tossing to coat.

    3. Spread yogurt mixture over cut sides of bread. Arrange arugula, sliced chicken, onion, and olives over bottom half of loaf; cover with top half of loaf. Cut into 4 wedges.

    4. Yield: 4 servings. 328 cal, 9.7g fat, 23.5g pro, 36.5g carb, 1.9g fiber, 43mg chol, 2.6mg iron, 702mg sod, 88mg calc.




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