1/2 whole roasted chicken, meat removed and chopped
3-4 tablespoon balsamic vinegar
juice of 1 lemon
salt and pepper, to taste
4 slices multigrain bread
1 cup baby arugula
Directions
Add the chicken pieces to a small mixing bowl. Add the vinegar, lemon juice, salt, and pepper and mix to full incorporate all of the ingredients, seasoning to taste.
Meanwhile, toast 4 pieces of multi-grain bread. When the bread is ready, add about 1/2 to 3/4 of a cup of chicken salad to each sandwich. Top both sandwiches with about a 1/2 cup of arugula.