Not Your Average Sandwich (Lemon Chicken Sandwich with Arugula and Pears with Carrot Raisin Salad)

9 Oct

Here are a couple of recipes for a bistro lunch.  Grilled chicken sandwich alongside a fruity salad makes for a great light meal.  The lemon chicken sandwich is based off of a Rachael Ray recipe, but I prefer grilling to pan-frying since it’s a little bit healthier.


Lemon Chicken Sandwich with Arugula and Pears

3 tbsp lemon juice
2 tb fresh thyme leaves (from about 4 springs), stripped
4 boneless skinless chicken breast halves
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
3 tbsp grated Parmesan
4 kaiser rolls, split and toasted
1 ripe pear
8 slices proscuitto
3 cups arugula leaves, packed
cooking spray
salt and pepper

In ziplock bag, combine chicken breast halves with lemon juice, thyme, salt (about 2 tsps) and pepper.  Shake to coat chicken with marinade, marinate for at least 10 minutes.

In small bowl, combine Dijon mustard with vinegar, salt, and pepper.  Whisk in olive oil, and then Parmesan to make dressing.

Thinly slice the pear and proscuitto.  Place in salad bowl with arugula leaves and toss with the dressing made in the previous step.

Preheat a grill pan over medium-high heat.  Spray with cooking spray.  Grill chicken breasts 5 to 6 minutes on each side or until no longer pink in center.  Thinly slice the cooked chicken and place on kaiser rolls.  Top with arugula pear salad and serve.

Serves 4

Carrot Raisin Salad

1/2 lb shredded carrots
1 1/2 oz raisins (1 small box)
8 oz crushed pineapple, drained
1/4 cup light mayonnaise
1 tbsp confectioner’s sugar

Combine mayonnaise and sugar in small bowl and mix well.

Combine carrots, raisins, and pineapple in salad bowl.  Toss with mayonnaise dressing.

Serves 4

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