Chicken-Arugula Focaccia Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand. 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 |
Directions:
1. Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.
2. Remove the Mediterranean Grilled 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. (Totals include Rosemary-Garlic Rub and Mediterranean Grilled Chicken)
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