Italian chicken salad hero

Yield: 4 Servings

Measure Ingredient
1 \N Italian bread loaf
2 cups Chicken; cooked and diced
½ cup Zucchini squash; diced
¼ cup Plain nonfat yogurt
¼ cup Lowfat mayonnaise
¼ teaspoon Dill weed, fresh; (optional)
4 \N Lettuce leaves; crisp

Preheat oven to 400F. Cut thin slice from top of bread. Scoop out the bread leaving a ½ inch thick crust. Place both halves with cut side up on a baking sheet. Bake for 5 minutes or until the bread has a slightly toasted look. Remove from oven. Combine chicken and remaining ingredients except the lettuce leaves in a mixing bowl. Line bread shell with lettuce leaves, overlapping slightly.

Put chicken mixture on top. Place top of bread over. Cut into 4 equal size pieces. Serve with cherry tomatoes.

Posted to EAT-L Digest by Sarah Gruenwald <sitm@...> on Jul 5, 1997

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