Chutney-Turkey Salad on Focaccia

Chutney-Turkey Salad on Focaccia Recipe
BECKY LUIGART-STAYNER
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Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 349
Caloriesfromfat 26 %
Fat 10.1 g
Satfat 2.7 g
Monofat 2.6 g
Polyfat 3.7 g
Protein 26.2 g
Carbohydrate 38.6 g
Fiber 2.8 g
Cholesterol 65 mg
Iron 2.5 mg
Sodium 733 mg
Calcium 65 mg

Ingredients

1/2 cup finely chopped celery
1/3 cup hot mango chutney
3 tablespoons light mayonnaise
1 teaspoon sesame seeds, toasted
2 cups chopped cooked turkey (about 10 ounces)
1 (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas
Olive oil-flavored cooking spray
1 small zucchini, cut lengthwise into 8 (1/4-inch) slices
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
8 spinach leaves
2 tablespoons reduced-fat Caesar dressing
4 teaspoons Dijon mustard

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a medium bowl. Add turkey; toss gently to coat.

Cut each bread piece in half horizontally. Spray cut sides of each piece with cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Spread 1/2 cup turkey salad over each bottom half. Top with zucchini slices, roasted peppers, and spinach; drizzle with dressing. Spread mustard over top halves of bread; place on top of sandwiches. Cut each sandwich into 4 wedges.

Note:

November 1998
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