Grilled Chicken Sandwich With Olive Arugula Topping

Grilled Chicken Sandwich With Olive Arugula Topping
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Two-Step Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.
  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 sandwich
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 sandwich
  • Amount per serving Calories 365

  • Total Fat 14g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 420mg
  • Total Carbohydrate 27g
    • Dietary Fiber 5g
    • Total Sugars 4g
  • Protein 32g
  • Potassium 405mg
  • Phosphorus 315mg

Choices/Exchanges: 2 Starch, 4 Protein, 1 Fat



  • chicken breasts (boneless, thin cutlets, rinsed and patted dry )
  • nonstick cooking spray
  • fresh basil leaves (dried)
    1 tsp
  • onion powder
    1/2 tsp
  • crushed red pepper flakes (dried)
    1/8 tsp
  • multi-grain Italian bread (cut in half lengthwise)
    8 oz
  • packed arugula or spring greens
    2 cup
  • red onion (diced)
    1/4 cup
  • Kalamata olives (pitted, coarsely chopped)
  • Extra Virgin Olive Oil
    1 1/2 tbsp
  • red wine vinegar
    2 1/2 tbsp


  1. Heat a large skillet over medium-high heat. Coat chicken with cooking spray and sprinkle with the basil, onion powder, and pepper flakes. Cook 5 minutes on each side or until no longer pink in center.

  2. Meanwhile, combine the topping ingredients in a medium bowl. Place the chicken on bottom half of the bread, top with the arugula mixture, top with remaining bread, and cut into four sections.