Chicken-Arugula Salad Open-Faced Sandwiches Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This chunky chicken salad features and olive oil vinaigrette instead of mayonnaise and is spooned over one slice of toasted gluten-free bread along with fresh arugula and tomato slices.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh or dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups diced cooked chicken breast
1/4 cup finely chopped red onion
6 tablespoons (1 1/2 ounces) crumbled reduced-fat feta cheese
4 (1-ounce) slices gluten-free bread, lightly toasted
2 cups packed arugula
1 (6-ounce) tomato, cut into 4 slices
Instructions
Combine first 7 ingredients in a medium bowl, stirring with a whisk. Add chicken, onion, and cheese, tossing gently.
Place 1 toast slice on each of 4 plates. Top each with 1/2 cup arugula, 1 tomato slice, and about 1/2 cup chicken mixture.
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