Artichoke-Bacon Chicken Salad Sandwiches

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.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 25 %
Fat 12.4 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 4.2 g
Protein 34.3 g
Carbohydrate 47.6 g
Fiber 2.9 g
Cholesterol 73 mg
Iron 5.1 mg
Sodium 886 mg
Calcium 146 mg


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


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.