Chicken Salad Focaccia Sandwiches

(30)
  4 reviews
  • 30|min prep time
  • total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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