Grilled Chicken Sandwiches with Arugula & Sun-Dried Tomato Salad
Grilled chicken sandwiches topped with a tangy sun-dried tomato and peppery arugula salad, lightly dressed in balsamic vinegar.
Grilled Chicken Sandwiches with Arugula & Sun-Dried Tomato Salad
Salad
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup balsamic vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups arugula, trimmedSandwiches
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 pepper
4 onion sandwich bunsDirections
Combine sun-dried tomatoes, balsamic vinegar, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; mix well. Just before serving time, add arugula; toss gently to coat.Preheat gas or charcoal grill, and lightly coat rack with oil or cooking spray.
Place chicken between sheets of plastic wrap and flatten with meat mallet to even thickness. Season with salt and pepper. Place chicken on prepared grill about 4 to 6 inches from heat source. Grill chicken over medium-high heat about 6 minutes per side, or until no longer pink inside (160° F on meat thermometer). During last few minutes of cook time, place buns on grill, cut-side down, until lightly toasted.
To assemble, place one chicken breast half on bottom half of each bun. Top chicken with about 1/2 cup arugula mixture. Cover with tops of buns. 4 servings.
Similar Recipes:
Grilled Chicken & Asparagus Focaccia
Herb Goat cheese & Sun-Dried Tomato Crostini