Warm Lemon Chicken Sandwich with Arugula and Strawberries

When I was at the grocery this week they had both arugula and strawberries on sale. I purchased both and brought them home hoping to be inspired with something to make. I adapted recipe #37 of Rachel Ray 365: No Repeats - A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook). When my husband tried it he said that he was not sure about the strawberries but that they were actually good and asked for the leftovers in his lunch tomorrow. I would call that success!

Here is the recipe
Ingredients
4 chicken breast
2 lemons
1 large handful of arugula
5 pieces of prosciutto
1 garlic clove smashed
1 cup of cut strawberries
1 chopped green onion
1 TBSP Grainy Dijon Mustard
2 TBSP Red Wine Vinegar
2 TBSP Extra Virgin Olive Oil
2 TBSP grated parmesan reggiano
4 Whole Wheat Buns

Zest and then juice the lemons. Place the chicken breasts in a Ziploc and marinate in the lemon juice for about 1/2 hour. Preheat your BBQ to mid-high heat and grill the chicken breast. Place the arugula, cut strawberries, porscuitto, and green onion in a bowl and mix. Combine the mustard, Vinegar, Olive Oil and parmesan reggiano in another small box and mix together. Toast the buns on the BBQ. When toasted rub the buns with the smashed garlic clove. When the chicken in done grilling cut into small pieces. Place a small handful on salad on the toasted bun, top with some of the chicken, another small handful of salad and then drizzle a little bit of the dressing on the top. Enjoy!