This recipe was actually the result of a happy accident. I wanted to make my favorite standard chicken salad — mayo, celery, walnuts — but when I got home after a long day I realized I was out of mayo... and walnuts. And I really, really didn't want to go back out to the store (you know what that's like). So I improvised with what I did have on-hand: balsamic vinegar and arugula. The result? A Delicious, simple, and oh-so easy sandwich.

Ingredients

  • 1/2 Whole roasted chicken, meat removed and chopped
  • 3 1/2 Tablespoon balsamic vinegar
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 4 Slices multigrain bread
  • 1 Cup baby arugula

Preparation

Step 1:

Add the chicken pieces to a small mixing bowl.

Step 2:

Add the vinegar, lemon juice, salt, and pepper and mix to full incorporate all of the ingredients, seasoning to taste.

Step 3:

Meanwhile, toast 4 pieces of multi-grain bread.

Step 4:

When the bread is ready, add about 1/2 to 3/4 of a cup of chicken salad to each sandwich.

Step 5:

Top both sandwiches with about a 1/2 cup of arugula.