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Chicken Salad Focaccia Sandwiches

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Chicken Salad Focaccia Sandwiches
  • Prep 30 min
  • Total 0 min
  • Ingredients 13
  • Servings 4
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Super-fresh focaccia bread--homebaked from refrigerated pizza crust--holds a tarragon chicken salad mixture.
Updated Feb 22, 2008
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Westy Gabany
Olney, Maryland

Ingredients

Focaccia

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.

Nutrition Information

570 Calories, 36g Total Fat, 25g Protein, 36g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
570
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
5g
25%
Cholesterol
50mg
17%
Sodium
1600mg
67%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
5g
Protein
25g
% 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.
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