Chutney-Turkey Salad on Focaccia

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 1/2  cup  finely chopped celery
• 1/3  cup  hot mango chutney
• 3  tablespoons  light mayonnaise
• 1  teaspoon  sesame seeds, toasted
• 2  cups  chopped cooked turkey (about 10 ounces)
• 1  (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas
• Olive oil-flavored cooking spray
• 1  small zucchini, cut lengthwise into 8 (1/4-inch) slices
• 1  (7-ounce) bottle roasted red bell peppers, drained and sliced
• 8  spinach leaves
• 2  tablespoons  reduced-fat Caesar dressing
• 4  teaspoons  Dijon mustard

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a medium bowl. Add turkey; toss gently to coat.

Cut each bread piece in half horizontally. Spray cut sides of each piece with cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Spread 1/2 cup turkey salad over each bottom half. Top with zucchini slices, roasted peppers, and spinach; drizzle with dressing. Spread mustard over top halves of bread; place on top of sandwiches. Cut each sandwich into 4 wedges.

Nutritional Information

Calories:

349 (26% from fat)

Fat:

10.1g (sat 2.7g,mono 2.6g,poly 3.7g)

Protein:

26.2g

Carbohydrate:

38.6g

Fiber:

2.8g

Cholesterol:

65mg

Iron:

2.5mg

Sodium:

733mg

Calcium:

65mg