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Chutney-Turkey Salad on Focaccia

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 2 wedges)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.