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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
  






Instructions



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.