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Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette

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“From Cooking Light, so good.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

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