Spicy Chicken and Arugula Sandwich
from Cooking Light (I changed it a bit)
2 (6 oz.) skinless, boneless chicken breast halves
1 tablespoon of fajita seasoning
1/4 cup light mayo
3 tablespoons of chopped fresh cilantro
1 teaspoon of grated lime rind
1 tablespoon fresh lime juice
1 (9 oz.) round loaf focaccia, halved horizontally (I used ciabatta rolls instead)
1 medium ripe tomato, sliced thinly
Sliced red onion (if you like red onion)
1 1/2 cups of trimmed arugula (I used spring lettuce and spinach mix, so you can use any green that you want)
Place plastic wrap over chicken; pound each piece to a 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with fajita seasoning. Add chicken to grill.
While chicken is cooking, combine mayo, cilantro, rind, and juice; spread evenly over cut bread. Arrange chicken on the bottom half of bread; top with arugula (or lettuce), tomato, and onion. Cover with top half of the bread.
Serve with Paula Deen's sweet potato fries and enjoy, enjoy, enjoy!