Provencal Chicken Baguette Sandwich
Created by ForeverMama on August 28, 2024
- Servings: 4
- Prep Time: 20m
- Cook Time: 0m
- Recipe #43519
Ingredients
- 2 cups chicken breast, skinless, sliced (rotisserie)
- 1 cup zucchini, sliced
- 1/2 cup red onion, thinly sliced
- 2 tablespoons Kalamata olives (pitted, coarsely chopped)
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon extra-virgin olive oil (good quality)
- 2 - 3 teaspoons capers, drained and coarsely chopped
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon fresh rosemary, chopped (more or less, to taste)
- 8 ounces French bread baguette (1)
- 4 small green leaf lettuce leaves
- 1 tomato, cut into 8 slices (1/4-inch thick)
How to Make
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Step 1: Combine first 11 ingredients (chicken - rosemary) in a medium bowl; toss well. Set aside.
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Step 2: Cut baguette in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
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Step 3: Arrange lettuce and tomato on bottom half of loaf. Spoon chicken mixture evenly over lettuce and tomato. Replace top half of loaf; cut crosswise into 4 equal portions.
Nutritional Facts
- Serving Size: 1 (457.7 g)
- Calories 286.2
- Total Fat - 6.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 45.6 mg
- Sodium - 691.2 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 5.8 g
- Sugars - 8.8 g
- Protein - 15.9 g
- Calcium - 96.8 mg
- Iron - 4.3 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.4 mg