| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Salads, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
|
Italian bread loaf |
| 2 |
c |
Chicken; cooked and diced |
| 1/2 |
c |
Zucchini squash; diced |
| 1/4 |
c |
Plain nonfat yogurt |
| 1/4 |
c |
Lowfat mayonnaise |
| 1/4 |
ts |
Dill weed, fresh; (optional) |
| 4 |
|
Lettuce leaves; crisp |
INSTRUCTIONS
Preheat oven to 400F. Cut thin slice from top of bread. Scoop out the
bread leaving a 1/2 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@EKX.INFI.NET> on Jul 5,
1997
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