Ingredients
- 1 Sourdough Loaf, sliced
- 2 cups Rotisserie Chicken, shredded
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained & halved
- 2 tbsp Cento Chefs Cut Sun Dried Tomatoes, oil
- 2 tbsp Cento Capote Capers, drained
- 1/3 cup Mayonnaise
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Lemon, juiced
- 1/2 tsp Garlic, finely grated
- 1/2 cup Onion, diced
- 1/2 cup Celery, diced
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/3 cup Greek Yogurt
Directions
In a large bowl, whisk together mayonnaise, yogurt, olive oil, sun dried tomato oil, lemon juice, garlic, oregano, salt, and pepper until smooth. Fold in chicken, sun dried tomatoes, capers, onion, celery, parsley, and basil until well combined. Toast the sourdough slices until golden and crisp, then pile the chicken salad generously onto the bread and close into sandwiches. Serves 4.
