Recipe: Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette
Description: Make and share this Chicken Sandwich With Arugula and Sun-Dried Tomato Vinaigrette recipe from Food.com.
Ingredients: [{"text": "4 (6 ounce) boneless skinless chicken breast halves"}, {"text": "1/4 teaspoon salt, divided"}, {"text": "1/4 teaspoon pepper"}, {"text": "1/4 cup sun-dried tomato packed in oil, drained and chopped"}, {"text": "1/4 cup balsamic vinegar"}, {"text": "1 garlic clove, minced"}, {"text": "4 sandwich buns, split and toasted"}, {"text": "2 cups arugula, trimmed"}]
Instructions: 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.
While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
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.
