Chutney-Turkey Salad on Focaccia

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BECKY LUIGART-STAYNER
Yield:
4 servings (serving size: 2 wedges)
November 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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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