Ingredients:

  • 1 lb (450g) chicken breast, cooked and shredded
  • 1/2 cup (60g) celery, finely diced
  • 2 tbsp (30g) shallots, minced
  • 1/3 cup (50g) sun-dried tomatoes in oil, chopped
  • 1/3 cup (30g) Parmesan cheese, freshly grated
  • 1/4 cup (60g) Greek yogurt, plain
  • 1/4 cup (55g) mayonnaise
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 clove (5g) garlic, minced
  • 2 tbsp (8g) fresh basil, chiffonade
  • 1/2 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 slices (120g) sourdough bread
  • 1 tbsp (15g) butter, softened
  • fresh baby spinach or arugula, as needed

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, diced celery, minced shallots, and chopped sun-dried tomatoes. Fold in the grated Parmesan cheese until evenly distributed.
  2. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, dried oregano, salt, and pepper until smooth. Fold in the fresh basil.
  3. Pour the dressing over the chicken mixture and fold together using a rubber spatula until the chicken is completely enveloped.
  4. Butter the outside of your sourdough bread slices and toast them in a pan or panini press until mahogany-colored and crisp.
  5. Place a layer of fresh baby spinach or arugula on the toast to act as a moisture barrier, then scoop the chicken salad mixture on top and assemble the sandwiches.