This Marry Me Chicken Salad Sandwich takes the satisfying combination of creamy, savory and tangy flavors from the original dish and gives it the sandwich treatment. We add a handful of peppery arugula to give a vibrant bite to every mouthful, but you can use baby spinach in its place if you prefer.

Ingredients

• 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

Directions

1. Combine ¾ cup sun-dried tomatoes, ½ cup mayonnaise, ½ cup yogurt, ¼ cup Parmesan, 2 tablespoons shallot, 2 teaspoons vinegar, 1 teaspoon mustard, ¼ teaspoon crushed red pepper, ¼ teaspoon garlic powder and ¼ teaspoon salt in a medium bowl; stir well. Fold in 3 cups chicken until evenly coated.Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
2. 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.