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Artichoke-Bacon Chicken Salad Sandwiches

Yield 4 servings (serving size: 1 sandwich)
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

Nutrition 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

How to Make It

  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.