Chutney-Turkey Salad on Focaccia


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

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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


  • 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


  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.
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