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Chicken Pan Bagna

Prep time 19 mins
Yield 4 servings (serving size: 1/4 of loaf )
To make ahead, wrap the sandwich tightly in plastic wrap and refrigerate.

Ingredients

  • 2 cups sliced skinless, boneless rotisserie chicken breast
  • 1 cup thinly sliced zucchini
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons coarsely chopped pitted kalamata olives
  • 1/4 teaspoon grated fresh lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon capers, drained and coarsely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon chopped fresh rosemary
  • 1 (8-ounce) French bread baguette
  • 4 small curly leaf lettuce leaves
  • 8 thin slices tomato

Nutrition Information

  • calories 369
  • fat 13.2 g
  • satfat 2.3 g
  • protein 26.4 g
  • carbohydrate 36.1 g
  • cholesterol 60 mg
  • iron 1.9 mg
  • sodium 750 mg
  • caloriesfromfat 32 %
  • fiber 3.7 g
  • calcium 35 mg

How to Make It

  1. Combine first 11 ingredients in a medium bowl; toss well. Set aside.

  2. . Cut baguette in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.

  3. . Arrange lettuce and tomato on bottom half of loaf. Spoon chicken mixture evenly over lettuce and tomato. Replace top half of loaf; cut crosswise into 4 equal portions.

Oxmoor House Healthy Eating Collection