Mediterranean Chicken Salad Sandwich

Makes 4 sandwiches

Prep Time: 15 min.
Cooking Time: 25 min.

Ingredients:

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

Directions:

Preheat oven to 375° F.  Bake mini-loaf as directed on bag; cool completely, about 20 minutes.

1. In medium bowl, stir yogurt and mayonnaise until smooth.  Stir in chicken, feta cheese, cucumber, olives, green onion, lemon peel, tomatoes, and pepper.

2. Split mini-loaf horizontally.  Place lettuce leaf on bottom half of loaf; spread filling over lettuce.

3. Cover with top half of loaf.  To serve, cut in half.

Picnicking or Tailgating

You want to wrap each sandwich in plastic wrap, place in a plastic container and keep in ice chest.  At the picnic or tailgate site, take out of ice chest just before serving.