This pregnant lady has been craving all the sandwiches. Since lunch meat is off the table right now, I’ve had to get creative to come up with satisfying alternatives.
I made this chicken and arugula sandwich last week with some baked chicken I already had prepped in the fridge. It was crunchy and yummy and filling! Here’s what I used to make it.
▪️ 2 slices of thin-sliced, toasted multigrain sourdough (if going low-carb, try a lettuce wrap or the Carb Balance wraps from Mission Foods)
▪️ Shredded chicken breast
▪️ Pickles
▪️ Arugula
▪️ 1/2 slice cheddar cheese
▪️ Dijon mustard
I served with a side of fresh fruit to finish it off. What sandwiches have you been loving lately? Let us know in the comments!
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Healthy with Haileigh 