Chicken-Arugula Salad Open-Faced Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This chunky chicken salad features and olive oil vinaigrette instead of mayonnaise and is spooned over one slice of toasted gluten-free bread along with fresh arugula and tomato slices. Ingredients:
2 tablespoons extra-virgin olive oil |
1 tablespoon red wine vinegar |
1 teaspoon fresh or dried rosemary, crushed |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
2 cups diced cooked chicken breast |
1/4 cup finely chopped red onion |
6 tablespoons (1 1/2 ounces) crumbled reduced-fat feta cheese |
4 (1-ounce) slices gluten-free bread, lightly toasted |
2 cups packed arugula |
1 (6-ounce) tomato, cut into 4 slices |
Directions:
1. Combine first 7 ingredients in a medium bowl, stirring with a whisk. Add chicken, onion, and cheese, tossing gently.
2. Place 1 toast slice on each of 4 plates. Top each with 1/2 cup arugula, 1 tomato slice, and about 1/2 cup chicken mixture.
|
|