Marry Me Chicken Salad Sandwich
A familiar sandwich favorite gets a flavor-forward spin with sun-dried tomatoes and a generous hit of Parmesan.
Ingredients
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1 cup mayonnaise
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2 tablespoons finely chopped shallot
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1 tablespoon Dijon mustard
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1 tablespoon tomato paste
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2 teaspoons garlic powder
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2 teaspoons white wine vinegar
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1 1/2 teaspoons kosher salt
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1 teaspoon dried italian seasoning
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1/2 teaspoon black pepper
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1 (7- to 8.5-ounce) jar julienne-cut sundried tomatoes packed in oil (about 1 cup), plus 1 tablespoon oil from jar, divided
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2 ounces Parmesan cheese, grated (about 1/2 cup)
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3 cups (about 1 pound) coarsely shredded or chopped cooked chicken
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1/2 cup finely chopped celery
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2 tablespoons chopped fresh basil
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8 slices soft whole-grain bread
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2 cups loosely packed baby arugula or spinach (about 1 1/2 ounces)
Description
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Stir together mayonnaise, shallot, mustard, tomato paste, garlic powder, vinegar, salt, Italian seasoning, pepper, and 1 tablespoon sundried tomato oil in a large bowl until combined. Stir in Parmesan.
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Drain and chop sundried tomatoes into small pieces; add to mayonnaise mixture. Add chicken, celery, and basil to mayonnaise mixture and stir until well combined. Divide chicken mixture between 4 slices of bread. Top evenly with arugula and remaining 4 slices of bread.