Grilled Chicken Sandwiches with Arugula and Chutney

"The sweet chutney in this sandwich contrasts well with the peppery arugula." -Lisa Richardson, Glendale, CA

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  tablespoons  light mayonnaise, divided
• Cooking spray
• 6  tablespoons  mango chutney, divided
• 4  (1-ounce) slices sourdough bread
• 2  cups  trimmed arugula

Preparation

Prepare grill.

Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat both sides of each chicken breast half with 1 1/2 teaspoons mayonnaise. Place chicken on grill rack coated with cooking spray. Grill for 3 minutes on each side or until done. Brush 1 1/2 teaspoons chutney over each chicken breast half. Place bread slices on grill rack, and grill for 1 minute on each side or until golden. Spread 1 tablespoon chutney onto each of 4 bread slices, and top each serving with 1/2 cup arugula and 1 chicken breast half.

Nutritional Information

Calories:

323 (15% from fat)

Fat:

5.3g (sat 1.1g,mono 1.4g,poly 2.1g)

Protein:

42.3g

Carbohydrate:

25.2g

Fiber:

1.7g

Cholesterol:

101mg

Iron:

2.9mg

Sodium:

622mg

Calcium:

70mg