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

More From Cooking Light

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke-Bacon Chicken Salad Sandwiches Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy