Artichoke-Bacon Chicken Salad Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in an issue of Cooking Light Magazine. It is a great twist on chicken salad sandwiches...my husband and I loved it!! Ingredients:
1/3 cup plain low-fat yogurt |
1/4 cup light mayonnaise |
3/4 teaspoon fresh rosemary, chopped |
1/4 teaspoon black pepper |
1 garlic clove, minced |
2 cups rotisserie cooked boneless skinless chicken breasts, shredded |
1 cup canned artichoke heart, drained and chopped |
4 slices bacon, cooked and crumbled |
2 cups arugula, trimmed |
sourdough bread, toasted |
Directions:
1. Combine first 5 ingredients in a large bowl.
2. Stir in chicken, artichoke hearts, and bacon.
3. Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.
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