Tender slow-cooked pulled chicken on sourdough bread with arugula and a touch of Dijon mustard.
Season chicken breast with salt, pepper, and paprika.
Heat olive oil in a skillet and cook chicken for 7-8 minutes per side.
Remove chicken, let rest 5 minutes, then shred with two forks.
Toss shredded chicken with a bit of olive oil and lemon juice.
Toast sourdough bread slices.
Spread Dijon mustard on each slice.
Pile pulled chicken on the bread, top with arugula, and close the sandwich.
Slice in half and serve.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.