Grilled Chicken Sandwiches with Arugula and Chutney

Ingredients

• 2 cups arugula trimmed
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons mayonnaise light divided
• 6 tablespoons mango chutney divided
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 4 ounce sourdough bread 

Equipment

• grill

Directions

1. Prepare grill.
2. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Coat both sides of each chicken breast half with 1 1/2 teaspoons mayonnaise.
3. Place chicken on grill rack coated with cooking spray. Grill for 3 minutes on each side or until done.
4. Brush 1 1/2 teaspoons chutney over each chicken breast half.
5. Place bread slices on grill rack, and grill for 1 minute on each side or until golden.
6. Spread 1 tablespoon chutney onto each of 4 bread slices, and top each serving with 1/2 cup arugula and 1 chicken breast half.