Ingredients

• 1 rotisserie chicken, skin and bones removed, meat shredded
• 0.5 cup sun-dried tomatoes, chopped
• 0.5 cup fresh basil, chopped
• 0.75 cup mayonnaise
• 2 tablespoon lemon juice
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 8 slice sourdough bread
• 1 cup lettuce
• 1 tomato, sliced

Steps

1. Remove skin and bones from the rotisserie chicken, then shred the meat with your fingers or two forks into bite-sized pieces.
2. Chop the sun-dried tomatoes into small pieces and set aside.
3. Wash and chop the fresh basil leaves into thin ribbons.
4. In a medium bowl, combine the shredded chicken, chopped sun-dried tomatoes, and fresh basil.
5. In a small bowl, whisk together the mayonnaise, fresh lemon juice, salt, and black pepper until smooth.
6. Pour the lemon-mayo dressing over the chicken mixture and fold gently with a spoon until all ingredients are evenly coated.
7. Toast the sourdough bread slices until golden and crispy.
8. Wash and slice the tomato into thin rounds.
9. Assemble each sandwich by spreading 3 to 4 tablespoons of the chicken salad on one toasted bread slice, then top with fresh lettuce leaves and tomato slices before covering with a second slice of toasted bread.
10. Cut each sandwich diagonally in half and serve immediately.