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Artichoke and Chicken Salad Sandwiches


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  • 1 (14 ounces) can artichoke hearts
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic powder
  • 2 (5 ounces) cans chunk style chicken, drained
  • 1 stalk celery, chopped (1/2 cup)
  • 12 slices wheat or white bread
  • Lettuce leaves
  • Cherry tomatoes (optional)


Servings 6


Step 1

Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.


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