Spicy Chicken and Arugula Sandwich |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
2 teaspoons olive oil |
2 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon fajita seasoning |
1/4 cup light mayonnaise |
3 tablespoons chopped fresh cilantro |
1 teaspoon grated lime rind |
1 tablespoon fresh lime juice |
1 (9-ounce) round loaf focaccia, halved horizontally |
1 medium ripe tomato, thinly sliced (about 4 ounces) |
1 1/2 cups trimmed arugula |
Directions:
1. 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.
2. 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.
|
|