Grilled Chicken and Tapenade Sandwiches

The husband and I particularly like to have sandwiches when the weather starts to get warm. In June's edition of Cooking Light I found this refreshing sandwich.

Grilled Chicken and Tapenade Sandwiches (4 servings at 7 points a piece)

Ingredients:

1 1/2 cups diced seeded tomato
2 tbsp finely chopped pitted kalamata olives
1 tbsp chopped fresh basil
1 tbsp chopped fresh flat-leaf parsley
2 tbsp balsamic vinegar
1 tbsp chopped fresh oregano
1/2 tsp minced garlic
1 tsp oil
1 lb skinless, boneless chicken breast
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
Cooking spray
1/4 cup (1 oz) crumbled reduced-fat feta cheese
4 (2-oz) ciabatta sandwich rolls, halved

Directions:

1. Combine first 8 ingredients in a small bowl. Toss gently to combine. Let stand 15 minutes.

2. Prepare grill.

3. Sprinkle chicken with 1/4 tsp salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

4. Add cheese and remaining 1/4 tsp salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

I of course omitted the olives for the husband. Even without the olives the tapenade was delicious. It added so much flavor to the chicken. The tomatoes, balsamic vinegar, and feta cheese, were a great combination that made a great and exciting sandwich.