Chutney-Turkey Salad on Focaccia

BECKY LUIGART-STAYNER

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 26%
  • Fat: 10.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.7g
  • Protein: 26.2g
  • Carbohydrate: 38.6g
  • Fiber: 2.8g
  • Cholesterol: 65mg
  • Iron: 2.5mg
  • Sodium: 733mg
  • Calcium: 65mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chutney-Turkey Salad on Focaccia Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy