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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 25%
  • Fat: 12.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 4.2g
  • Protein: 34.3g
  • Carbohydrate: 47.6g
  • Fiber: 2.9g
  • Cholesterol: 73mg
  • Iron: 5.1mg
  • Sodium: 886mg
  • Calcium: 146mg


  • 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


  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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