I loved this salad, and definately plan to make it again. I used the whole can of artichokes and a little more pepper since i love pepper. I served it over salad greens and used it as a filling for sandwich thins. I think it would be nice with crackers, as a spread at a cocktail hour or party. Delicious!
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
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
- 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.
Artichoke-Bacon Chicken Salad Sandwiches Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Poultry
- OCCASION: Autumn, Spring, Summer
- PUBLICATION: Cooking Light
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