Chicken-Arugula Focaccia Sandwiches

Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.

Yield: 4 servings

Ingredients

• 3  tablespoons  plain fat-free yogurt
• 1  tablespoon  Rosemary-Garlic Rub
• 2  Mediterranean Grilled Chicken breast halves
• 1  teaspoon  lemon juice
• 1  teaspoon  extra-virgin olive oil
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 3  cups  trimmed arugula
• 1  (8.8-ounce) loaf rosemary focaccia (such as Alessi), cut in half horizontally and toasted
• 1/2  cup  thinly sliced red onion
• 1/4  cup  chopped pitted kalamata olives

Preparation

Combine yogurt and 1 tablespoon Rosemary-Garlic Rub.

Remove the Mediterranean Grilled Chicken from bones; thinly slice. Combine juice, oil, salt, and pepper; drizzle over arugula, tossing to coat.

Spread yogurt mixture over cut sides of bread. Arrange arugula, sliced chicken, onion, and olives over bottom half of loaf; cover with top half of loaf. Cut into 4 wedges.

(Totals include Rosemary-Garlic Rub and Mediterranean Grilled Chicken)

Nutritional Information

Calories:

328 (27% from fat)

Fat:

9.7g (sat 2.1g,mono 5.3g,poly 2g)

Protein:

23.5g

Carbohydrate:

36.5g

Fiber:

1.9g

Cholesterol:

43mg

Iron:

2.6mg

Sodium:

702mg

Calcium:

88mg