CHICKEN FOCACCIA SANDWICHES

3 Tablespoons Plain Fat Free Yogurt 1 Tablespoon Rosemary Garlic Rub 2 Grilled Chicken Breast 1 teaspoon Lemon Juice 1 teaspoon Olive Oil 1/8 Teaspoon Pepper

3 Cups Arugula, trimmed 1 (8.8 Ounce) Loaf Rosemary Focaccia Bread, toasted cut in half 1/2 Cup Red Onion, sliced 1/4 Cup Kalamata Olives, chopped

Combine yogurt and 1 tablespoon garlic rub. Slice chicken breasts. Combine the next 3 ingredients in a bowl and place arugula in and toss to coat. Spread yogurt mixture over the bread. Place chicken on top. Place Arugula on top of chicken. Add the red onions and olives on top. Place other half of bread on top. Cut into 4 wedges.

SERVINGS 4; CALORIES 328; FAT 9.7 g; PROTEIN 23.5 g; CARBS 36.5 g; FIBER 1.9 g; CHOL 43 mg; IRON 2.6 mg; SODIUM 702 mg; CALC 88 mg SERVING SIZE= 1 Wedge

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Updated 07/30/02