Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 (6 ounce) boneless skinless chicken breast halves
- 1⁄4 teaspoon salt, divided
- 1⁄4 teaspoon pepper
- 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
- 1⁄4 cup balsamic vinegar
- 1 garlic clove, minced
- 4 sandwich buns, split and toasted
- 2 cups arugula, trimmed
directions
- 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.
- While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
- 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.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.