Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette

1. 1

   Heat a grill pan coated with cooking spray over med-high.

2. 2

   Pound chicken between two pieces of plastic wrap until 1/4 inch thick.

3. 3

   Sprinkle both sides with half the salt and all the pepper.

4. 4

   Add chicken to pan and cook 4 minutes on each side or till done.

5. 5

   While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.

6. 6

   Place chicken on buns.

7. 7

   Add arugula to tomato mixture and toss gently to coat.

8. 8

   Arrange about 1/2 cup arugula mixture over each chicken breast half, and cover with top bun.

* Per serving · 4 servings · Values may vary.

No additional tips available.