This isn’t your basic chicken salad sandwich! The chicken filling is dressed up with a zippy garlic-tinged yogurt mayonnaise and enhanced with artichoke hearts, black and green olives and shallots.

MAYONNAISE
2 small garlic cloves
1/8 teaspoon salt
1/4 cup regular or light mayonnaise
1/4 cup regular or nonfat plain yogurt
1/2 teaspoon Dijon mustard

SANDWICHES
2 cups shredded rotisserie or leftover chicken
1/2 cup quartered artichoke hearts, halved
3 tablespoons sliced shallots or onions
2 tablespoons halved Niçoise or Kalamata olives
2 tablespoons quartered large pimiento-stuffed green olives
2 tablespoons extra-virgin olive oil
12 slices oblong Italian artisan bread
12 thin slices tomato

1. Place garlic on cutting board; sprinkle with salt. Mash garlic and salt using side of chef’s knife to create paste. Combine mashed garlic and salt with all remaining mayonnaise ingredients in small bowl.

2. Gently toss chicken, artichokes, shallots and olives in large bowl; stir in mayonnaise mixture.

3. Lightly brush about 1/2 teaspoon of the oil over each bread slice. Top 6 slices of the bread with chicken mixture, tomatoes and remaining bread.

TIP *Mash garlic using side of chef’s knife to create a paste.

6 sandwiches

PER SANDWICH: 295 calories, 13 g total fat (2.5 g saturated fat), 18.5 g protein, 25.5 g carbohydrate, 45 mg cholesterol, 580 mg sodium, 2.5 g fiber