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