Chicken Salad Focaccia Sandwiches

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

  • prep time 30 min
  • total time
  • ingredients 13
  • servings 4

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
  • 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
    36%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1600mg
    1600%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    5g
    5%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    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.
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