Mediterranean Chicken Salad Sandwich

Mediterranean Chicken Salad Sandwich

Prep Time: 15 min ; Start to Finish: 40 min
Makes: 2 sandwiches

Bring restaurant flavors home in a chicken sandwich for two on just-baked bread.

1 Pillsbury® Oven Baked frozen crusty French mini-loaf (from 13.1-oz bag)
1/4 cup plain yogurt
2 tablespoons light mayonnaise or salad dressing
1 cup diced cooked chicken breast
1/4 cup crumbled feta cheese
2 tablespoons diced seeded cucumber
2 tablespoons coarsely chopped pitted kalamata olives
1 tablespoon sliced green onion
1/4 teaspoon grated lemon peel
1 plum (Roma) tomato, seeded, diced
Freshly ground black pepper, if desired
1 lettuce leaf, if desired

1 .
Heat oven to 375°F. Bake mini-loaf as directed on bag; cool completely, about 20 minutes.
2 .
Meanwhile, in medium bowl, stir yogurt and mayonnaise until smooth. Stir in remaining ingredients except lettuce and mini-loaf.
3 .
Split mini-loaf horizontally. Place lettuce leaf on bottom half of loaf; spread filling over lettuce. Cover with top half of
loaf. To serve, cut in half.

High Altitude (3500-6500 ft):No change.

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