Artichoke-Bacon Chicken Salad Sandwiches Recipe Print Page

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Sandwich Recipes

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.

Cooking Light AUGUST 2007

Yield: 4 servings (serving size: 1 sandwich)

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.

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

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Artichoke-Bacon Chicken Salad Sandwiches recipe