Toasted Chicken Cranberry Arugula Sandwich
Serve with baked chips if desired.

Servings: 2

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• 4 slices French loaf bread, lightly toasted
• 3 teaspoons low fat mayonnaise (we used Hellmann's®)
• 1 teaspoon Dijon mustard
• 2 grilled chicken breast cutlets (about 4 ounces each)
• 4 tablespoons prepared cranberry sauce or cranberry relish
• 2 handfuls of baby arugula leaves or watercress

Season chicken culets as desired. Grill chicken cutlets in a nonstick skillet sprayed lightly with cooking oil spray.

While cutlets are cooking, toast 2 slices of bread. Spread mustard on one slice, mayo on the other. To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of bread. Cut in half and serve.

Per Serving: 328 Calories; 4g Fat (10.2% calories from fat); 1g Saturated Fat; 31g Protein; 41g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 489mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

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