Chicken Salad Sandwiches Supreme
|Plain non fat yogurt||8 Ounce (1 Carton)|
|Cooked chicken breast||3 Cup (48 tbs) (Skinned Before Cooking And Cooked Without Salt)|
|Canned artichoke hearts||14 Ounce, drained and chopped (1 Can)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Hot sauce||4 Drop|
|Garlic||1 Clove (5 gm), minced|
|Lettuce leaves||6 (Curly Leaf)|
|Low calorie hamburger bun||6 , split and toasted|
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt into a bowl, using a rubber spatula.
Add chicken and next 5 ingredients; toss gently to combine.
Cover and chill thoroughly.
Place lettuce leaves on bottom halves of buns.
Spoon chicken mixture evenly onto lettuce.
Top with remaining bun halves