Chicken Pan Bagna

Name: Chicken Pan Bagna
Ingredients: 2 cups sliced skinless, boneless rotisserie chicken breast; 1 cup thinly sliced zucchini; 1/2 cup thinly sliced red onion; 2 tablespoons coarsely chopped pitted kalamata olives; 1/4 teaspoon grated fresh lemon rind; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons olive oil; 1 teaspoon capers, drained and coarsely chopped; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/4 teaspoon chopped fresh rosemary; 1 (8-ounce) French bread baguette; 4 small curly leaf lettuce leaves; 8 thin slices tomato

14 ingredients

3 steps

Ingredients

2 cups sliced skinless, boneless rotisserie chicken breast
1 cup thinly sliced zucchini
1/2 cup thinly sliced red onion
2 tablespoons coarsely chopped pitted kalamata olives
1/4 teaspoon grated fresh lemon rind
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 teaspoon capers, drained and coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh rosemary
1 (8-ounce) French bread baguette
4 small curly leaf lettuce leaves
8 thin slices tomato

Directions

1

Combine first 11 ingredients in a medium bowl; toss well. Set aside.
2

. Cut baguette in half horizontally. Hollow out top and bottom halves of loaf, leaving a 1/2-inch border. Reserve torn bread for another use.
3

. Arrange lettuce and tomato on bottom half of loaf. Spoon chicken mixture evenly over lettuce and tomato. Replace top half of loaf; cut crosswise into 4 equal portions.