Recipes Turkey Salad with Chutney on Focaccia (Holidays, Entree, Salad)

Number of Servings
    • ½ cup finely chopped celery
    • 1/3 cup hot mango chutney
    • 3 tbsp. light mayonnaise
    • 1 tsp. sesame seeds, toasted
    • 2 cups (10 oz.) chopped cooked turkey
    • 1 (5¼ oz.) package focaccia (Italian flatbread) or 2 (6-inch) pitas
    • 1 small zucchini, cut lengthwise into 8 (¼-inch) slices
    • 1 (7 oz.) bottle roasted red bell peppers, drained and sliced
    • 8 spinach leaves
    • 2 tbsp. reduced-fat Caesar dressing
    • 4 tsp. Dijon mustard
    • olive oil-flavored cooking spray



Preheat oven to 350° F. Combine first celery, chutney, mayonnaise and sesame seeds in a medium bowl. Add turkey and toss gently to coat. Cut each bread piece in half horizontally and spray the cut sides of each piece with olive-oil flavored cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° F for 12 minutes or until toasted. Spread ½ cup of the turkey salad over each bottom half and top with zucchini slices, roasted peppers and spinach. Drizzle with dressing. Spread mustard over the top halves of bread and place on top of the sandwiches. Cut each sandwich into 4 wedges.

Nutrition Information

349 calories; 10.1g fat (26% calories from fat); 26.2g protein, 38.6g carbohydrates; 2.8g fiber; 65mg cholesterol; 733mg sodium