Chicken and Arugula Sandwiches

If you have roughly 35 minutes to spend in the kitchen, Chicken and Arugula Sandwiches might be a great dairy free recipe to try. This recipe makes 6 servings with 188 calories, 18g of protein, and 7g of fat each. For $1.38 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Recipe Girl. A couple people really liked this main course. A mixture of skinless boneless chicken breasts, roasted red peppers, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 47 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Chicken-Arugula Focaccia Sandwiches, Grilled Chicken Sandwiches with Arugulan and Chutney, and Chicken-Arugula Salad Open-Faced Sandwiches.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 cup chopped arugula

6 (5-inch) baguettes, French bread or rolls, cut lengthwise into halves

freshly ground black pepper to taste

4 teaspoons Dijon mustard

6 Tablespoons plain nonfat yogurt or lowfat mayonnaise

1 teaspoon olive oil

2 roasted red peppers, cut into strips

salt to taste

4 (4-ounce) boneless skinless chicken breasts

Equipment:

bowl

frying pan

plastic wrap

Cooking instruction summary:

1. Combine yogurt and mustard in a bowl and mix well. Stir in chopped arugula and season with pepper. Store, covered, in the refrigerator for up to 1 day.2. Sprinkle the chicken with salt and pepper. Brush a nonstick skillet with the olive oil and sauté the chicken in the oil for 4 minutes per side or until cooked through. Cool slightly and slice diagonally into strips.3. Spread 2 teaspoons of the yogurt mixture on the cut sides of each bread half. Layer 1 bunch of arugula and the chicken over bottom halves. Top with roasted bell pepper strips, remaining arugula and remaining bread halves. Wrap tightly in plastic wrap and chill for up to 4 hours.

 

Step by step:


1. Combine yogurt and mustard in a bowl and mix well. Stir in chopped arugula and season with pepper. Store, covered, in the refrigerator for up to 1 day.

2. Sprinkle the chicken with salt and pepper.

3. Brush a nonstick skillet with the olive oil and sauté the chicken in the oil for 4 minutes per side or until cooked through. Cool slightly and slice diagonally into strips.

4. Spread 2 teaspoons of the yogurt mixture on the cut sides of each bread half. Layer 1 bunch of arugula and the chicken over bottom halves. Top with roasted bell pepper strips, remaining arugula and remaining bread halves. Wrap tightly in plastic wrap and chill for up to 4 hours.


Nutrition Information:

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Pizza Rolls

The girl Who Ate Everything

Fettuccine with a Savory Veal Sauce

Leites Culinaria

Skinny Chocolate- Caramel Banana Bread

Recipe Girl

Easy Bison Bacon Meatloaf

A Healthy Life for Me

Asparagus and Pea Soup: Real Convenience Food

Full Belly Sisters