Ingredients
Scale
- ¾ cup drained julienned sun-dried tomatoes in oil, finely chopped
- ½ cup mayonnaise
- ½ cup whole-milk plain strained (Greek-style) yogurt
- ¼ cup grated Parmesan cheese
- 2 tablespoons finely chopped shallot
- 2 teaspoons white-wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon crushed red pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 3 cups shredded cooked chicken breast
- 8 slices whole-wheat bread
- 2 cups loosely packed arugula
Instructions
- Combine sun-dried tomatoes, mayonnaise, yogurt, Parmesan, shallot, vinegar, mustard, crushed red pepper, garlic powder, and salt in a medium bowl; stir well.
- Fold in shredded chicken until evenly coated.
- Top each of 4 bread slices with 1 cup chicken salad and ½ cup arugula.
- Top with the remaining 4 slices.
- Cut the sandwiches in half diagonally.
Notes
- For a lighter version, use low-fat yogurt and mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve as a salad by skipping the bread and adding more greens.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg