Ingredients
- Cooked Chicken: 2 cups, chopped
- Mayonnaise: 1/3 cup
- Greek Yogurt: 1/4 cup
- Sun-Dried Tomatoes: 1/4 cup, chopped
- Fresh Garlic: 1 small clove, minced
- Dijon Mustard: 1 teaspoon
- Dried Oregano: 1/2 teaspoon
- Arugula: 1 cup
- Salt and Black Pepper: To taste
- Whole Wheat Bread: 4 slices
Instructions
- Toast the bread slices until golden and crisp
- In a mixing bowl, combine chopped chicken, mayonnaise, Greek yogurt, sun-dried tomatoes, garlic, mustard, oregano, salt, and pepper until well blended
- Lay arugula on the bottom slice of bread
- Spoon the chicken salad mixture evenly over the arugula
- Top with the remaining slice of toasted bread and press lightly to hold together
- Cut the sandwich in half or quarters for serving
- Serve immediately or refrigerate the filling for later assembly
Notes
- Use leftover roasted chicken for convenience and extra flavor
- Let the chicken salad chill for 10-15 minutes to meld flavors
- Toast bread well to prevent sogginess
- Add cheese, pesto, or other greens for variations
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: No-cook assembly
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 470
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: chicken salad sandwich, marry me chicken, quick lunch, creamy sandwich, arugula, sun-dried tomatoes