this is the third recipe from my Lunchbox event. It is a new spin on Chicken Salad Sandwich but you will notice that it is much lighter thatn the traditional one. It is also inspired to my favorite flavors of the Mediterranean Diet, Olives, Capers, Sundried tomatoes. It is diet friendly and tasty!
1 poached or roasted chicken breast, bones and skin removed, diced
½ cup of sundried tomatoes, chopped
2 celery stalks, thinly sliced
¼ cup pitted black olives
¼ cup pitted green olives
¼ cup capers, rinsed
1 cup fat free yogurt
¼ cup basil chiffonade
Black pepper, freshly cracked
Step 1: Preheat the oven at 350F. Place the slices of bread in a baking sheet and lightly coat with EVOO. Place the baking sheet in the oven and toast the bread until golden (about 8 minutes).
Step 2: In a non-reactive bowl, mix together the chicken breast, tomatoes, celery, olives, capers and freshly cracked black pepper. Pour in the yogurt and mix to combine. Let the mixture cool until ready to put assemble the tartine
Step 3: Remove the bread from the baking sheet and place the slices on a serving dish. Scoop the chicken salad on the bread and garnish with basil.