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Although you can use both light and dark meat on this sandwich, it's best with breast meat. To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.

Barbara Seelig Brown
Recipe by Cooking Light August 2005


Recipe Summary

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients; set aside.

  • Preheat grill or grill pan over medium-high heat.

  • Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.

  • Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, Grilled Lemon-Herb Chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.

Nutrition Facts

351 calories; calories from fat 30%; fat 11.6g; saturated fat 3.9g; mono fat 4.7g; poly fat 1.4g; protein 26.5g; carbohydrates 36.7g; fiber 2.2g; cholesterol 64mg; iron 3.1mg; sodium 785mg; calcium 132mg.