To make ahead, wrap the sandwich tightly in plastic wrap and refrigerate.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
19 mins
total:
19 mins
Yield:
4 servings (serving size: 1/4 of loaf )
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a medium bowl; toss well. Set aside.

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  • . 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.

  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

369 calories; fat 13.2g; saturated fat 2.3g; protein 26.4g; carbohydrates 36.1g; cholesterol 60mg; iron 1.9mg; sodium 750mg; calories from fat 32%; fiber 3.7g; calcium 35mg.
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