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Add a photoServings: 4
Ingredients
- 1 x Italian bread loaf
- 2 c. Chicken, cooked and diced
- 1/2 c. Zucchini squash, diced
- 1/4 c. Plain nonfat yogurt
- 1/4 c. Lowfat mayonnaise
- 1/4 tsp Dill weed, fresh, (optional)
- 4 x Lettuce leaves, crisp
Directions
- Preheat oven to 400F. Cut thin slice from top of bread. Scoop out the bread leaving a 1/2 inch thick crust. Place both halves with cut side up on a baking sheet. Bake for 5 min or possibly till the bread has a slightly toasted look. Remove from oven.
- Combine chicken and remaining ingredients except the lettuce leaves in a mixing bowl. Line bread shell with lettuce leaves, overlapping slightly.
- Put chicken mix on top. Place top of bread over. Cut into 4 equal size pcs. Serve with cherry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 145 | 52% |
| Total Fat 16.16g | 20% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 263mg | 11% |
| Potassium 443mg | 13% |
| Total Carbs 14.58g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.39g | 2% |
| Protein 19.02g | 30% |
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