Artichoke-Bacon Chicken Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken salad makes a good sourdough sandwich with arugula, artichoke hearts, and bacon. Fix the salad up to a day ahead, and assemble the sandwiches shortly before the picnic. Ingredients:
1/3 cup plain low-fat yogurt |
1/4 cup light mayonnaise |
3/4 teaspoon chopped fresh rosemary |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
2 cups shredded skinless, boneless rotisserie chicken breast |
1 cup drained canned artichoke hearts, chopped |
4 bacon slices, cooked and crumbled |
2 cups trimmed arugula |
8 (1 1/2-ounce) slices sourdough bread, toasted |
Directions:
1. Combine first 5 ingredients in a large bowl. Stir in chicken, artichoke hearts, and bacon. Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and 1 bread slice.
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