Chicken Olive and Arugula Sandwiches

Simple if you have some leftover roast chicken.

10 kalamata olives, pitted and finely chopped
1/4 cup light mayonnaise
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
4 crusty whole grain rolls, split in half
4 grilled boneless, skinless chicken breasts
1 bunch arugula, washed and trimmed

1. Blend together olives, light mayonnaise, olive oil and balsamic vinegar.
2. Spread 1 tbsp of the olive mixture on one half of each roll
3. Add chicken and arugula.  Top with second half of the roll.