Yield: 4 Servings
|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