Grilled Chicken Sandwich With Olive Arugula Topping
Summary
-
- Prep time
- 5 min
-
- Cook time
- 10 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 sandwich
Ingredients
Ingredients
-
chicken breasts (boneless, thin cutlets, rinsed and patted dry )
- 4
- 4
-
-
nonstick cooking spray
- 1
- 1
-
-
fresh basil leaves (dried)
- 1 tsp
- 1 tsp
-
-
onion powder
- 1/2 tsp
- 1/2 tsp
-
-
crushed red pepper flakes (dried)
- 1/8 tsp
- 1/8 tsp
-
-
multi-grain Italian bread (cut in half lengthwise)
- 8 oz
- 227 g
-
-
packed arugula or spring greens
- 2 cup
- 2 cup
-
-
red onion (diced)
- 1/4 cup
- 1/4 cup
-
-
Kalamata olives (pitted, coarsely chopped)
- 16
- 16
-
-
Extra Virgin Olive Oil
- 1 1/2 tbsp
- 1 1/2 tbsp
-
-
red wine vinegar
- 2 1/2 tbsp
- 2 1/2 tbsp
-
Recommended for You
-
-
Chicken and Wild Rice Soup
20 min9 -
Steak and Portobello Sandwich
5 min15 min4
Directions
Directions
-
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.
-
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.