Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette

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Total Time
20mins
Prep
10 mins
Cook
10 mins

From Cooking Light, so good.

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Ingredients

Nutrition

Directions

  1. Heat a grill pan coated with cooking spray over med-high. Pound chicken between two pieces of plastic wrap until 1/4 inch thick. Sprinkle both sides with half the salt and all the pepper. Add chicken to pan and cook 4 minutes on each side or till done.
  2. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
  3. Place chicken on buns. Add arugula to tomato mixture and toss gently to coat. Arrange about 1/2 cup arugula mixture over each chicken breast half, and cover with top bun.