We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Chicken Salad Focaccia Sandwiches

(30)
  4 reviews
  • 30 min prep time
  • total time
  • 13 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Super-fresh focaccia bread--homebaked from refrigerated pizza crust--holds a tarragon chicken salad mixture.

Bake-Off® Contest 38, 1998
Westy Gabany
Olney, Maryland

Ingredients

Focaccia

1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
2
to 3 tablespoons olive oil
2
garlic cloves, minced
1/2
to 1 1/2 teaspoons coarse salt
1 1/2
teaspoons dried rosemary leaves

Salad

1
(10-oz.) can chunk chicken in water, drained, or 1 1/3 cups chopped cooked chicken
1/2
cup chopped celery
1/2
cup mayonnaise
2
green onions, chopped
1
teaspoon dried tarragon leaves
1/2
teaspoon prepared mustard
Dash garlic powder
Dash onion powder

Steps

  • 1 Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10-inch rectangle. Starting with short end, fold dough in half; press lightly.
  • 2 In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown.
  • 3 Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
  • 4 To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches.
  • 1 Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10-inch rectangle. Starting with short end, fold dough in half; press lightly.
  • 2 In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown.
  • 3 Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
  • 4 To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
570
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
5g
25%
Cholesterol
50mg
17%
Sodium
1600mg
67%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
5g
5%
Protein
25g
25%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Lean Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved