Chutney-Turkey Salad on Focaccia

Chutney-Turkey Salad on Focaccia
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced
  • Olive oil-flavored cooking spray
  • 1 teaspoon sesame seeds, toasted
  • 2 cups chopped cooked turkey (about 10 ounces)
  • 1 teaspoon sesame seeds, toasted
  • ½ cup finely chopped celery
  • 1/3 cup hot mango chutney
  • + 14 more ingredients
    • 2 cups chopped cooked turkey (about 10 ounces)
    • 1 (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas
    • 1 (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas
    • 8 spinach leaves
    • 1 small zucchini, cut lengthwise into 8 (1/4-inch) slices
    • 2 tablespoons reduced-fat Caesar dressing
    • ½ cup finely chopped celery
    • 1 small zucchini, cut lengthwise into 8 (1/4-inch) slices
    • 1/3 cup hot mango chutney
    • 4 teaspoons Dijon mustard
    • 4 teaspoons Dijon mustard
    • Olive oil-flavored cooking spray
    • 3 tablespoons light mayonnaise
    • 1 (7-ounce) bottle roasted red bell peppers, drained and sliced

Preheat oven to 350°. Combine first 4 ingredients in a medium bowl. Add turkey; toss gently to coat. Cut each bread piece in half horizontally. Spray cut sides of each piece with cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted....

View full recipe at My Recipes

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