Grilled Chicken Sandwich with Fig Relish

Dairy Free
Health score
36%
Grilled Chicken Sandwich with Fig Relish
45 min.
3
739kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a delightful twist on the classic grilled chicken sandwich? Introducing the Grilled Chicken Sandwich with Fig Relish—a mouthwatering combination that is not only dairy-free but also bursting with flavor. This recipe is perfect for those who crave a satisfying meal without compromising on taste or dietary preferences.

Imagine tender, juicy chicken breasts grilled to perfection, seasoned with just the right amount of salt and pepper, and nestled between two slices of perfectly toasted sourdough bread. The real star of this dish, however, is the fig relish. Its sweet and savory notes complement the grilled chicken beautifully, creating a harmonious balance that will leave your taste buds dancing with joy.

With a refreshing layer of arugula adding a peppery crunch, this sandwich is not just a meal; it’s an experience. Whether you’re enjoying it for lunch, dinner, or as a hearty snack, this grilled chicken sandwich is sure to impress family and friends alike. Plus, it’s ready in just 45 minutes, making it a fantastic option for busy weeknights or weekend gatherings.

So fire up the grill and get ready to indulge in a deliciously satisfying sandwich that’s as nutritious as it is flavorful. Your taste buds will thank you!

Ingredients

  • servings fig relish 
  • 0.3 cup olive oil 
  • 0.8 cup salad mix rinsed
  • servings salt and pepper 
  • slices sourdough bread thick ( 5 by 3 in. and)
  • 18 oz boned 

Equipment

  • plastic wrap
  • grill
  • rolling pin

Directions

  1. Place each chicken breast half between two sheets of plastic wrap; with a flat mallet or rolling pin, gently pound to 1/2 inch thick.
  2. Brush both sides of chicken lightly with olive oil and sprinkle with salt and pepper.
  3. Lay chicken on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until chicken is no longer pink in the center (cut to test), 6 to 8 minutes total. Meanwhile, brush both sides of bread lightly with oil. When you turn chicken, lay bread slices on grill and cook, turning once, until lightly toasted, about 4 minutes total.
  4. To assemble each sandwich, top one slice of bread with about 1/4 cup arugula leaves.
  5. Place chicken on arugula and top with about 1/3 cup fig relish. Top with second slice of grilled bread.
  6. Serve warm.

Nutrition Facts

Calories739kcal
Protein27.35%
Fat31.33%
Carbs41.32%

Properties

Glycemic Index
57.83
Glycemic Load
56.22
Inflammation Score
-7
Nutrition Score
32.499565036401%

Flavonoids

Cyanidin
0.25mg
Catechin
0.8mg
Epicatechin
0.25mg
Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.22mg
Kaempferol
1.74mg
Quercetin
3.13mg

Nutrients percent of daily need

Calories:739.44kcal
36.97%
Fat:25.69g
39.52%
Saturated Fat:4.16g
26%
Carbohydrates:76.21g
25.4%
Net Carbohydrates:71.87g
26.13%
Sugar:14.17g
15.74%
Cholesterol:108.86mg
36.29%
Sodium:1163.87mg
50.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.44g
100.88%
Selenium:91.15µg
130.22%
Vitamin B3:24.13mg
120.63%
Vitamin B6:1.47mg
73.56%
Vitamin B1:1.05mg
69.99%
Phosphorus:501.2mg
50.12%
Vitamin B2:0.75mg
43.88%
Folate:172.09µg
43.02%
Manganese:0.78mg
38.84%
Iron:5.99mg
33.3%
Vitamin B5:3.02mg
30.23%
Potassium:913.79mg
26.11%
Magnesium:96.04mg
24.01%
Vitamin E:3.26mg
21.74%
Vitamin K:19.87µg
18.93%
Fiber:4.35g
17.38%
Zinc:2.42mg
16.11%
Copper:0.28mg
13.97%
Calcium:100.86mg
10.09%
Vitamin B12:0.34µg
5.67%
Vitamin A:240.68IU
4.81%
Vitamin C:3.79mg
4.6%
Vitamin D:0.17µg
1.13%
Source:My Recipes