Wednesday, October 03, 2007

Artichoke Bacon Chicken Salad Sandwiches

1/3 cup plain low fat yogurt
1/4 cup light mayo
3/4 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground pepper
1 garlic clove, minced
2 cups shredded rotisserie chicken breast
1 cup drained canned artichoke hearts, chopped
4 bacon sliced, cooked and crumbled
2 cups trimmed arugula
8 slices sourdough bread

Combine first 5 ingredients in a large bowl. Stir in chicken, bacon and artichoke hearts. Divide arugula evenly over 4 sliced of bread; top each with 3/4 cup chicken mixture and other slice of bread.

-from Cooking Light, August 2007

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